Go Back

Clam Pizza

Servings 4


  • 40 small Manila clams
  • 2 oz. butter
  • 2 cups dry white wine
  • 2 shallots, sliced
  • 1/4 cup crème fraiche
  • 1/2 tsp. grated lemon zest (optional)
  • 1 cup shredded mozzarella
  • 1 cup fresh mozzarella, broken into small chunks
  • fresh chopped parsley and basil
  • 1 ball pizza dough


  • Set a pizza stone in the oven and pre-heat to 500 degrees for 1 hour.
  • In a large stock pot, melt the butter over medium-high heat.
  • Add the shallots and sauté for 1 to 2 minutes.
  • Add the wine and bring to a boil.
  • Add the clams and steam, covered, until the shells open, approximately 6 to 8 minutes.
  • Remove the the cooked clams from the liquid and set aside to cool.
  • Once cool, remove the meat and discard the shells and any clams that did not open up.
  • Continue cooking the wine and shallot liquid over high heat until it reduces down to about 2 Tablespoons, then strain over a bowl and discard the shallots. Whisk in the crème fraiche and lemon zest (optional) until incorporated.
  • Remove the pizza stone from the oven.
  • Stretch the pizza dough into a 12 inch circle and place on the hot stone.
  • Top pizza with the shredded mozzarella, fresh mozzarella, and the clams, then drizzle the crème fraiche over the top.
  • Bake until the cheese is melted and the crust is golden brown and puffed – about 12 to 15 minutes.
  • Remove from oven and drizzle some hot chile oil over the pizza and then garnish with a generous portion of chopped parsley and basil.