Connecticut White Clam Pizza 🦪🍕

250–280 g pizza dough

8–10 littleneck clams, shucked & chopped

2 garlic cloves, minced

25–30 g Pecorino Romano

½ tsp oregano

1–2 tbsp clam liquor

2 tbsp olive oil

Black pepper + chili flakes

Stretch the dough thin. Drizzle with olive oil, then add garlic, Pecorino, oregano, clams, a little reserved clam liquor and black pepper.

Bake at 750–800°F until crisp and charred, about 2–4 min.

No tomato sauce, no mozzarella — just classic New Haven-style clam pizza.