Food Recipes Dinner Pizza & Calzones Grilled Clam Pizza 5.0 (1) 1 Review Plump littleneck clams lend salty, briny flavor to this simple white pizza that’s topped with two kinds of cheese and plenty of garlic. By Johanne Killeen Johanne Killeen The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines Published on July 9, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Active Time: 25 mins Total Time: 30 mins Yield: 1 (10-inch) pizza Inspired by the signature Clams Al Forno dish from 1988 F&W Best New Chef Johanne Killeen, this pizza features littleneck clams steamed with white wine and aromatics piled atop a crispy, chewy grilled crust made from Killeen’s Pizza Dough for Grilling recipe. Prepare the clams as the grill finishes preheating, and keep them warm until the crust is cooked and ready to top. Serve the clams inside their shells for a dramatic presentation, or for ease of eating, discard the shells, and scatter the juicy clam meat over the pizza. Don’t forget to save the clam broth leftover from cooking, as it’s packed with heat and garlicky aromatics. It’s perfect for dunking your pizza crust. Frequently Asked Questions What can I substitute for Pecorino Romano cheese? Pecorino Romano cheese is an aged sheep’s milk cheese that has lots of salty funk to it. If you don’t have it handy, Parmigiano Reggiano cheese is a great substitute. It will be a little less salty and umami-forward, but still delicious. What state is known for clam pizza? Frank Pepe’s Pizzeria in New Haven, Connecticut, is said to be the birthplace of white clam pizza, though it is a popular variety all over New England. Notes from the Food & Wine Test Kitchen Try adding a small amount of pancetta to the cooking process to add an extra boost of umami and a different texture to this pizza. Suggested pairing Pair this clam pie with a mineral-driven Portuguese white, such as Soalheiro Alvarinho. Ingredients 3 tablespoons extra-virgin olive oil, divided, plus more for greasing and brushing 1 small shallot, finely chopped (about 2 tablespoons) 1/2 teaspoon finely chopped garlic 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper plus more to taste 1 pound small littleneck clams (15 to 20 clams), scrubbed 1/4 cup (2 ounces) dry white wine 6 ounces Pizza Dough for Grilling 2 ounces Fontina cheese, shredded (about 1/2 cup) 3 tablespoons finely shredded Pecorino Romano cheese, divided 1 tablespoon finely chopped fresh flat-leaf parsley Scallions, cut lengthwise into thin, 2-inch-long strips Directions Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of a charcoal grill. When grill is almost finished preheating, place a large heavy-bottomed saucepan over lit side of grill. Heat 2 tablespoons oil in pan. Add shallot and garlic; cook, stirring often, until softened, 1 to 2 minutes. Add oregano and red pepper; cook, stirring constantly, until fragrant and garlic is lightly browned, about 45 seconds. Add clams and wine. Cover; cook, undisturbed, until clams open, 5 to 7 minutes. Remove from grill; cover with foil to keep warm. (Discard any clams that do not open.) Grease a large baking sheet with oil; using your hands, press to spread and flatten pizza dough on baking sheet into a 10- to 12-inch free-form square, about 1/8 inch thick. Lift the dough up by gently grabbing the 2 corners of dough closest to you, and drape it onto grates over lit side of grill. Grill, uncovered, until dough puffs slightly, underside is set, and grill marks appear, 1 to 2 minutes. Flip crust using tongs, and transfer to unlit side of grill. Quickly brush top of crust lightly with oil. Sprinkle evenly with Fontina and 1 1/2 tablespoons Pecorino Romano. Drizzle with remaining 1 tablespoon oil. Slide pizza back toward lit side of grill but not directly over heat. Cook until top is bubbly and cheese is melted, about 2 minutes, using tongs to rotate pizza often so that all sections receive high heat while ensuring bottom doesn’t burn. Transfer pizza to a cutting board, and arrange clams — in their shells if desired — over top, reserving clam juice in saucepan. Spoon 2 teaspoons clam juice evenly over pizza. Sprinkle with parsley and remaining 1 1/2 tablespoons Pecorino Romano. Garnish with scallions. Cut into slices, and serve immediately with remaining clam juice on the side. Originally appeared in Food & Wine magazine, July 2024 Rate It Print