Of all the New Year’s Eve traditions my husband, Les, and I have established together, this pizza is the most eagerly anticipated. We start talking about it weeks in advance of the holidays, and build our entire holiday meal plan around it. Our recipe is drawn from Les’s memories of living nearly two decades in the New Haven, Connecticut area, where Modern Apizza and Frank Pepe’s reign supreme. The region is home to great pizza as well as fresh seafood, and the white clam pie is a terrific mashup of the two.
Topped with salty, slightly chewy littleneck clams and accented with fresh oregano, garlic and a copious amount of fluffy shredded Pecorino-Romano cheese, the white clam pizza meets every expectation for a casual meal, but with special ingredients and festive occasion flavor.
Les and I began this ritual of serving white clam pizza on New Year’s Eve 2018, only three years after we officially became “a couple.” Although we had been dating seven months by the end of 2015, I had been in stubborn denial about my feelings and held onto deep fears about being in this (or any) relationship. I’ll spare you the personal drama (which feels a little silly to me in hindsight) but share that it was a “When Harry Met Sally” movie finale kind of moment that turned it all around for me on the afternoon of New Year’s Eve. I had broken up with Les, for at least the fifth time, and when I came to my senses—only about 15 hours later—he had already committed to plans with a friend for New Year’s Eve. It was too late for us to spend the holiday together, but there was great comfort in knowing that the first day of 2016 would be a real and new beginning. He proposed the next summer, and the rest is our history in the making.
Today, New Year’s Eve still feels more like an anniversary to us than our actual wedding anniversary, and because we both enjoy being creative with food, it makes perfect sense that we would build that into our annual celebration. We love pizza in all shapes and forms, so much so that I gave Les a pizza ornament this year for our “Christmukkah” tree, which is also decorated with ornaments representing wine, Star of David, bourbon, bacon and a chocolate-covered strawberry. Oh, and billiard balls. What else can I say? This is us. 😊
This pizza does not have a red sauce, nor mozzarella or sausage. It is an amazingly short and simple list of ingredients that amounts to spectacular flavor. Use deli-quality cheese and shred it yourself. Get the freshest littleneck clams you can find, or choose another quahog type of clam, as close to littleneck size as possible. Follow the fishmonger’s recommendations for keeping them fresh, and the rest is easy.
As with any good pizza, the crust is crucial. If you don’t already make your own dough, I hope you’ll give my recipe a try, not just for this pizza but for all your pizzas. There is something very satisfying about making the dough by hand, and mine is achieved with the help of my beloved sourdough starter though I offer a yeasted option, too. Either way, the dough is easy enough to make but does require a few days advance, as the ferment takes place in the refrigerator. Let the dough come to room temperature before proceeding and have fun with it!
1 ball of N.Y. pizza dough (or use your favorite store-bought dough)
About 20 littleneck clams (fresh, in-shell)
2 cloves garlic, finely chopped
1 Tbsp. fresh oregano leaves, chopped (or 1/2 tsp. dried oregano leaves)
2 cups very finely shredded Pecorino-Romano cheese (preferably grated at home)
Extra virgin olive oil, for drizzling before baking
The photos tell the story, or keep scrolling for written steps as well as a downloadable PDF for your recipe files.
- Preheat oven and pizza stone or steel to 550° F for at least one hour. Place rack about 8 inches from the top heat element.
- Bring a medium-sized pot of water to boil over medium-high heat. You don’t need a lot of water in the pot; enough to just cover the clams.
- When water boils, carefully add clams to the pot. Boil 2 to 3 minutes, until clams pop open. Immediately drain clams into a colander, rinse with cold water and cool until shells are easy to handle.
- Use the tip of a sturdy knife to pry the clams all the way open and remove them from the shells. Drain clam meats on a paper towel until ready to make the pizza. If you’re working ahead, I’d recommend covering the clams on a plate in the fridge.
- Shape pizza dough to a 14-inch round and place it on a floured pizza peel.
- Spray or brush pizza dough with olive oil, then season it with salt and freshly ground pepper. Scatter a small handful of Pecorino-Romano on the dough, and then sprinkle the garlic and oregano over the entire dough.
- Arrange the drained clam meats over the dough. Toss the remaining Pecorino-Romano over the entire pie, covering the clams and allowing the cheese to get right up on the edges of the dough.
- Drizzle the pizza with extra virgin olive oil.
- Slide the pizza onto the preheated stone or steel and bake about 6 minutes, until crust is golden brown on the edges and cheese is bubbling.