White Clam Pizzas With Scallions and Bacon
Chef’s Notes: Served in small shapes or slices and with light, bright toppings, little pizzas, or pizzette, make the best antipasti. In particular, watching this juicy, garlicky clam pie win over guests never gets old for me. It’s my riff on the white clam pies I ate at Connecticut pizzerias growing up, and nixes the classic cheese topping for a thin, silky sauce of cream and fresh clam juice that’s baked right on top—the kind of briny, satisfying concoction you can’t fully grasp until you try it. Have a generous hand with the parsley, scallions, bacon, and chili flakes, which—in addition to the sauce and fresh, juicy clams—make this pie vibrant, addictive, and memorable.Makes two 11-inch pizzas
- 3 pounds cockles, about 5 dozen, or other small clams, shells rinsed under cold water
- 4 bacon slices (4 ounces), cooked and chopped
- One 8-fluid-ounce bottle clam juice, or substitute water
- 2/3 cup heavy cream
- 2 large garlic cloves, finely chopped
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dusting
- Two 8-ounce pizza dough balls, store-bought or from your favorite pizza place, fully risen and at room temperature
- Extra-virgin olive oil, for brushing
- 1/2 cup thinly sliced scallion, light green and white parts, from about 7 scallions
- Grated Parmigiano-Reggiano, for garnishing (optional)
- Chopped fresh Italian parsley, for garnishing
- Chili flakes, for serving (optional)
