How to make Frank Pepe's White Clam Pizza

After binge watching a show on Viceland, called The Pizza Show, I decided the kitchen was calling for me to try Frank Pepe's White Clam Pizza. The Pizza Show is my husband's new favorite TV show, and mine too! We agree having a show like that is our dream job.

New Haven-style pizza, specifically the kind you get at Frank Pepe's, is constantly being called the best pizza in America. With its plain crust that isn't too doughy or charred to a crisp, Frank Pepe, has helped New Haven become the town that every pizza fan has on their pizza bucket list. It's definitely on the top of mine!

I opted to use frozen clams, since it quick and easily accessible.

My thin New York style pizza crust recipe can be found here.

The clams mingles nicely with the garlic and herbs, but it wouldn't work out with the mozzarella so many pizza are topped with. Instead, the pecorino romano lets the clams take the starring role. I even took it one step further, sprinkling spicy capicola. I'm sure Frank Pepe would frown upon this. But just wait until you try it...

White Clam Pizza Recipe

Serves 4

Ingredients

• 36 littleneck clams or 1 package frozen clams in shell
• 1/2 cup grated Pecorino Romano
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 4 Slices of capicola, chopped
• 1/4 cup extra-virgin olive oil
• New York style pizza dough (recipe)

Directions

1. Make the pizza dough at least 24 hours ahead and store in the refrigerator. Rest the dough on the counter until it comes to room temperature, about 1 hour.
2. Move an oven rack to the lowest position. Preheat a pizza stone in the oven to 500 for 30 minutes. Bring 4 cups water to a boil in a large pot over high heat. Place the clams in the boiling water for about 1 minute. The clams will begin to open. Transfer the open clams to a colander and run cold water over them to cool them quickly. Slide a knife in the crack and open them. Any clams that do not open wide enough to slide a knife into should be discarded. Put the clam meat on paper towels and discard the shells. Pat the clam meat dry. * A package of frozen clams can be substituted. Follow package directions. Only heat long enough to get shells to open so they don't get rubbery.
3. Shape the dough and place it on the pizza peel. Place the clams on the pizza crust, leaving a 1-inch border. Sprinkle with the Romano, oregano, pepper, capicola and garlic. Drizzle the olive oil over the toppings.
4. Bake the pizza for about 15 minutes, until the crust is deep brown and the toppings are bubbling. Check underneath with a metal spatula to ensure the bottom crust is deep brown too. Let the pizza rest for 5 minutes. Cut it into 8 wedges and enjoy!