Clams Southern Style Pizza
Indulge in the oceanic flavors of our Clams Southern Style Pizza, inspired by coastal Italian cuisine. Combining fresh littleneck clams, aromatic garlic, and a rich cream reduction, this pizza is a delightful fusion of textures and tastes. The base is a homemade dough that ferments for optimal flavor, ensuring a perfect rise and golden crust. Topped with a drizzle of high-quality olive oil and fresh parsley, each slice transports you to sun-drenched shores. Perfect for sharing with friends and family, this pizza makes a gourmet meal that's easy enough for a weeknight dinner but impressive enough for special occasions.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Fresh Yeast
2 teaspoons (Packed or alternatively use 1 1/2 teaspoons dry active yeast)
Cold Water
1 3/4 cups
All-Purpose Flour
4 1/2 cups
Coarse Salt
2 teaspoons
Extra-Virgin Olive Oil
1/4 cup (Plus more for drizzling)
Spanish Onion
1/2 (Cut into chunks)
Garlic Cloves
4 (Smashed and peeled)
Dry White Wine
1 1/4 cups
Littleneck Clams
4 1/2 dozen (Scrubbed well (about 6 pounds))
Heavy Cream
1 1/2 cups
Chili Flakes
(To taste)
Chopped Parsley
1/2 cup
Instructions
1
Start by preparing the pizza dough: In the bowl of a stand mixer, combine 1 3/4 cups cold water and 2 teaspoons packed fresh yeast (or 1 1/2 teaspoons dry active yeast) until dissolved. If using dry yeast, give it 5 minutes to become foamy.
2
Attach the dough hook and gradually add 4 1/2 cups all-purpose flour and 2 teaspoons coarse salt, mixing until a smooth, slightly elastic dough forms (about 2 to 3 minutes). Ensure not to knead the dough.
3
Transfer the dough to an oiled bowl, turning it to coat. Cover loosely with plastic wrap and refrigerate for 24 to 48 hours to proof.
4
Once ready, divide the chilled dough into 4 equal pieces. Shape each into a tight ball by rotating it with the palm of your hand and pinching the edges into the center. Cover and refrigerate for an additional 4 to 12 hours.
5
Remove dough from the refrigerator and let sit at room temperature for 30 minutes while preheating the oven to 500°F (with a pizza stone on a rack in the top third).
6
For the clam topping, heat 1/4 cup extra-virgin olive oil in a large pot over medium heat. Sauté 1/2 Spanish onion (cut into chunks) until limp, about 5 minutes. Add 4 smashed garlic cloves and reduce the heat to low for 7 more minutes until golden.
7
Pour in 1 1/4 cups dry white wine and bring to a simmer. Add 4 1/2 dozen scrubbed littleneck clams, cover, and cook for about 10 minutes or until clams open. Transfer opened clams to a large bowl. Simmer remaining liquid until it reduces to a thick glaze (approximately 10 minutes). Stir in 1 1/2 cups heavy cream, simmer until reduced by a quarter (10 to 15 minutes), then strain into a bowl and set aside to cool.
8
Once clams are cool, extract the meat and discard shells.
9
To bake, turn a large baking sheet upside down or use a pizza peel. Dust with all-purpose flour and shape one piece of dough into a 12-inch round.
10
Paint the dough surface with a quarter of the cream glaze, scatter clam meat over the top, and sprinkle with chili flakes.
11
Gently jiggle the pizza to ensure it isn't sticking. Slide the pizza onto the hot stone in the oven, starting from the back.
12
Bake for 3 minutes. Then turn on the broiler and broil until golden, crispy and slightly blistered (about 2 to 4 minutes, watching carefully).
13
Transfer to a cutting board, drizzle with olive oil, and garnish with freshly chopped parsley before serving. Repeat the process with remaining dough and toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Clams Southern Style Pizza?
It is a coastal Italian-inspired pizza featuring fresh littleneck clams, garlic, and a rich cream reduction on a fermented homemade crust.
How many clams are required for this recipe?
The recipe calls for 4 1/2 dozen (approximately 6 pounds) of scrubbed littleneck clams.
How long does the pizza dough need to proof?
The dough should be refrigerated to proof for 24 to 48 hours to achieve optimal flavor.
Can I use dry yeast instead of fresh yeast?
Yes, you can substitute 2 teaspoons of fresh yeast with 1 1/2 teaspoons of dry active yeast.
What type of flour is best for the crust?
This recipe specifies using 4 1/2 cups of all-purpose flour for the dough.
How do I prepare the garlic for the topping?
Use 4 garlic cloves that have been smashed and peeled before sautéing.
What kind of wine is used in the sauce?
The recipe requires 1 1/4 cups of dry white wine to simmer the clams.
How long should I cook the clams?
Cook the clams for about 10 minutes or until they have fully opened.
What should I do if some clams do not open?
Any clams that do not open after cooking should be discarded.
How do I make the cream glaze for the pizza?
Reduce the clam cooking liquid to a thick glaze, add heavy cream, and simmer until reduced by a quarter.
At what temperature should the oven be preheated?
The oven should be preheated to 500°F with a pizza stone inside.
How long does the pizza take to bake?
Bake the pizza for 3 minutes, then broil for an additional 2 to 4 minutes until blistered.
How many pizzas does this recipe make?
The ingredients are portioned to create 4 individual 12-inch pizzas.
When do I add the chili flakes?
Scatter the chili flakes over the clam meat and cream glaze before sliding the pizza into the oven.
What is the purpose of the Spanish onion?
The 1/2 Spanish onion is sautéed to provide an aromatic base for the clam steaming liquid.
How do I shape the dough?
Shape each piece into a tight ball by rotating it with your palm and pinching the edges into the center.
Do I need to knead the dough?
The instructions specify to mix until the dough is smooth and elastic but explicitly state not to knead it.
How much heavy cream is needed?
You will need 1 1/2 cups of heavy cream for the sauce reduction.
What garnish is used on the finished pizza?
The pizza is garnished with a drizzle of olive oil and 1/2 cup of freshly chopped parsley.
How long should the dough sit at room temperature before baking?
Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes before shaping.
Can I use a regular baking sheet instead of a pizza stone?
Yes, you can use a large baking sheet turned upside down as a surface if a pizza stone is unavailable.
How do I prevent the dough from sticking to the peel?
Dust the pizza peel or the back of your baking sheet with all-purpose flour before placing the dough on it.
What size should each pizza be?
Each piece of dough should be shaped into a 12-inch round.
Is the clam meat used with the shells?
No, once the clams are cool, extract the meat and discard the shells before topping the pizza.
What kind of oil is best for this recipe?
Extra-virgin olive oil is used for both sautéing the aromatics and drizzling over the finished pizza.
Should the water for the dough be hot or cold?
The recipe specifically calls for 1 3/4 cups of cold water.
What type of salt is recommended for the dough?
Use 2 teaspoons of coarse salt for the pizza dough.
How do I know when the cream sauce is ready?
The sauce is ready when it has reduced by a quarter and is thick enough to be strained into a bowl.
When should I turn on the broiler?
Turn on the broiler after the pizza has baked for its initial 3 minutes.
How do I achieve a golden and blistered crust?
Finishing the pizza under the broiler for 2 to 4 minutes will create the signature golden, blistered look.