📝 About This Recipe
Born in the coal-fired ovens of Wooster Street, this iconic 'apizza' is a masterclass in minimalist perfection. It features a thin, charred, chewy crust topped with a briny explosion of fresh littleneck clams, pungent garlic, and savory Pecorino Romano. Without a drop of tomato sauce in sight, the natural liquor from the clams mingles with high-quality olive oil to create a coastal flavor profile that is legendary among pizza aficionados.
🥗 Ingredients
The Dough (New Haven Style)
- 500 grams Bread Flour (high-protein for better chew)
- 325 ml Warm Water (roughly 105°F)
- 10 grams Fine Sea Salt
- 1/2 teaspoon Instant Dry Yeast
- 1 tablespoon Extra Virgin Olive Oil (plus extra for the bowl)
The Clam Topping
- 2 dozen Fresh Littleneck Clams (shucked, juices reserved)
- 6-8 cloves Fresh Garlic (very thinly sliced or minced)
- 2 teaspoons Dried Oregano (Sicilian oregano on the branch is best)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1/2 cup Pecorino Romano Cheese (freshly grated, salty and sharp)
- 1/4 cup Extra Virgin Olive Oil (high quality for finishing)
- 2 tablespoons Fresh Italian Parsley (finely chopped)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Prepare the dough 24 hours in advance. Mix flour, yeast, and salt in a large bowl. Gradually add water and olive oil, mixing until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic.
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2
Place the dough in a lightly oiled bowl, cover tightly, and refrigerate for 24 to 48 hours. This cold fermentation develops the signature New Haven flavor and 'char-ability'.
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3
Three hours before baking, remove the dough from the fridge. Divide into two equal balls, place on a floured tray, cover, and let come to room temperature.
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4
Place a pizza stone or heavy baking steel on the highest rack of your oven and preheat to its maximum setting (500°F-550°F) for at least one hour.
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5
Shuck the clams over a bowl to catch all their 'liquor' (the salty juice). Roughly chop the clam meat into bite-sized pieces and set aside. Strain the liquor through a fine-mesh sieve to remove any grit.
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6
Stretch one dough ball on a well-floured surface. New Haven style is 'oblong' and rustic, not perfectly round. Aim for a very thin base with a slightly thicker edge.
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7
Transfer the stretched dough to a pizza peel dusted with cornmeal or flour. Shake gently to ensure it doesn't stick.
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8
Brush the dough lightly with some of the reserved clam liquor. This seasons the crust from the bottom up.
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9
Scatter half of the minced garlic evenly over the dough. Follow with a generous dusting of Pecorino Romano—this acts as the 'glue' since there is no mozzarella.
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10
Distribute half of the chopped clams over the cheese. Sprinkle with 1 teaspoon of oregano and a pinch of red pepper flakes.
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11
Drizzle about 2 tablespoons of olive oil in a spiral motion over the entire pizza. This helps the clams 'fry' slightly in the oven heat.
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12
Slide the pizza onto the hot stone. Bake for 7-10 minutes. For the authentic 'char,' turn on the broiler for the last 2 minutes, watching closely until the crust has dark, blistered spots.
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13
Remove from the oven. Immediately garnish with fresh parsley and an extra dusting of Pecorino if desired.
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14
Let rest for 2 minutes, then slice into irregular pieces (the 'New Haven Cut'). Serve with lemon wedges to brighten the briny flavors.
💡 Chef's Tips
Always use fresh clams; canned clams lack the essential liquor and tender texture required for this dish. Don't use mozzarella! A true New Haven clam pie relies on Pecorino Romano for a sharp, salty punch that doesn't mask the seafood. If your oven doesn't get hot enough, use a cast-iron skillet on the stovetop to crisp the bottom before finishing under the broiler. Ensure the clams are patted dry if they are excessively wet, otherwise, the crust may become soggy in the center. Dust your pizza peel with flour or semolina and test the 'slide' before topping to prevent the dreaded 'pizza spill' in the oven.
🍽️ Serving Suggestions
A crisp, cold Pilsner or a dry Italian Vermentino cuts through the richness of the olive oil and garlic. A simple arugula salad with a sharp lemon vinaigrette provides a fresh contrast to the salty pie. Serve with a side of extra red pepper flakes and dried oregano for guests to customize their heat levels. Classic Foxon Park White Birch Beer is the traditional non-alcoholic pairing found in New Haven pizzerias.