Min’s Rhode Island white clam pizza–clams, garlic, olive oil, salt and pepper, and no tomato. A tip of the cap to Frank Pepe of the New Haven, CT, gem, Pepe’s Pizzeria. Rumor had it that Frank was allergic to cheese and tomatoes. Not so. It was the Rhode Island little necks on the half shell he served as an appetizer that inspired this pie.
When making pizza in Rhode Island, we always use Superior Dough from our Stop & Shop in Wyoming. We can’t make it any better so why bother. It has the perfect chew and puff. White Clam Pizza is a study in minimalism. There’s not much to it because you want the sweet delicate oceany flavor of the clams to shine through. Just be sure the clams are well-drained before sprinkling them on the dough.
An arugula salad simply dressed with olive oil, lemon juice and salt is a plus. And your favorite Italian white or red.
Rhode Island White Clam Pizza
Your favorite pizza dough, ready to top
Chopped fresh clams, well-drained
Fresh garlic minced with coarse salt
Drizzle olive oil over the pizza dough. Sprinkle on the chopped garlic, to taste. Spread a nice layer of chopped clams evenly over the dough. Sprinkle with black pepper. Bake in a hot oven–450 or higher until the edges are puffed and browned. Check the bottom for nice browning. Sprinkle fresh parsley over the cooked pie if you like. Serve with hot pepper flakes.
Kettle Pizza video This video is for you if you want to make pizza in your kettle grill.