Fresh Clam Pizza with Creamy Garlic Sauce

Name: Fresh Clam Pizza with Creamy Garlic Sauce
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Ingredients: ¼ cup (60 ml) dry white wine; 1 lb (450 g) littleneck clams, soaked in salted water for 30 minutes, then drained; One 9-oz (250-g) ball NY Style Pizza Dough; 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 shallot, finely chopped; Kosher salt and freshly ground pepper; 1 tablespoon unsalted butter; Semolina flour, for dusting; 2 cloves garlic, thinly sliced; Lemon wedges, for serving; 2 tablespoons chopped fresh flat-leaf parsley; ⅓ cup (80 ml) Creamy Garlic Sauce

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Fresh clams will undoubtedly produce the best results for this pizza, but in a pinch, you can use canned or frozen ones. Look for whole-belly clams, rather than prechopped clams, which can turn chewy when cooked.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
1 shallot, finely chopped
2 cloves

Fish course
Pescatarian
Pizza

Method

In a large saucepan over medium heat, warm the oil. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the clams and stir to coat.

Add the wine and butter and stir until the butter melts, about 2 minutes. Reduce the heat to low, cover, and cook until the clams have opened, 10–12 minutes. Using a slotted