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White Clam Sauce Pizza

4.85 from 20 votes
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  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt

clam sauce

  • 1 teaspoon  olive oil
  • 1 tablespoon unsalted butter
  • 1/2 sweet onion diced
  • 4 garlic cloves minced
  • pinch of salt and pepper
  • 1 1/4 cups dry white wine like chardonnay
  • 5 pounds fresh littleneck clams  scrubbed well
  • 1 1/4 cups heavy cream
  • 1/4 cup freshly grated parmesan cheese plus extra for sprinkling
  • cup freshly grated provolone cheese

chili oil

  • 1/2 cup extra virgin olive oil
  • 2 teaspoons crushed red pepper flakes


  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  • Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)

clam sauce

  • While the dough is rising, making the topping! Heat a large saucepan over medium-low heat and add the oil and butter. Add the onions and garlic with a pinch of salt and pepper and stir. Cook, stirring often, until the onions are softened. Add the wine to the saucepan and bring it to a simmer, then add the clams and cook until they begin to open. Once open, transfer them to a large bowl and pick out the clam meat.
  • Continue to simmer the wine and onion mixture until the wine is reduced into a thick glaze, around 10 minutes or so. Pour in the cream and simmer it, stirring occasionally, until it is reduced by half, about 10 more minutes. Stir in the parmesan cheese. At this point, I chopped my clams so we wouldn’t have huge pieces and toss them into the sauce.
  • Begin to make your pizza! Cover your dough with half of the grated provolone cheese. Add the clam sauce onto the pizza and spread it all around. Sprinkle on the remaining grated cheese.
  • Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove from the oven and top with a drizzle of chili oil, extra pepper flake and a big handful of parsley. Some parmesan too. Devour!

chili oil

  • The further ahead of time you make this, the better it will be! But you can also make it while the pizza is in the oven. Heat the oil over low heat until just warm. Stir in the pepper flakes and remove from the heat. Let cool to room temperature before using.


[clam sauce slightly adapted from serious eats]

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