New Haven Clam Pizza Recipe
New Haven Clam Pizza Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This appetizer is the perfect start to any meal. It's always been a big hit with our family and friends. —Susan Seymour, Valatie, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 2 cans (6-1/2 ounces each) chopped clams, drained
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 3 garlic cloves, minced
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, about 15-20 minutes.
Punch dough down. Press onto the bottom and up the sides of a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork.
Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over crust in order listed. Bake for 13-15 minutes or until crust is golden and cheese is melted. Cut into wedges. Yield: 8 servings.
Originally published as New Haven Clam Pizza in Country August/September 2001, p49

Nutritional Facts

1 slice: 252 calories, 9g fat (3g saturated fat), 18mg cholesterol, 519mg sodium, 32g carbohydrate (1g sugars, 1g fiber), 10g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 2 cans (6-1/2 ounces each) chopped clams, drained
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 3 garlic cloves, minced
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 cup (4 ounces) shredded mozzarella cheese
  1. In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, about 15-20 minutes.
  2. Punch dough down. Press onto the bottom and up the sides of a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork.
  3. Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over crust in order listed. Bake for 13-15 minutes or until crust is golden and cheese is melted. Cut into wedges. Yield: 8 servings.
Originally published as New Haven Clam Pizza in Country August/September 2001, p49

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