World Flavors Cookbook

New Haven White Clam Apizza

A legendary regional specialty from Connecticut: a char-blistered "apizza" topped with fresh clams, garlic, and pecorino romano — no tomato sauce.

Cuisine: United States

Ingredients

• Thin coal-oven style dough
• 1 lb fresh littleneck clams, chopped
• 4 cloves garlic, minced
• 1/2 cup grated Pecorino Romano
• 1 tbsp dried oregano
• 1/4 cup extra virgin olive oil
• Fresh parsley

Instructions

1. Stretch dough into an irregular, thin oval.
2. Drizzle with half the olive oil.
3. Scatter minced garlic and chopped clams across the surface.
4. Grate a heavy layer of Pecorino Romano and sprinkle with oregano.
5. Bake at the highest possible temperature (ideally 550°F+) until edges are charred and blistered.
6. Finish with remaining oil and fresh parsley.