Clam, Bacon and Onion Pizza

Clam, Bacon and Onion Pizza

So as I’ve mentioned, growing up in New Haven, Connecticut means that I’ve had my fair share of awesome pizzas. One of the most famous ones (which I’m ashamed to say I’ve never had)- is the white clam pizza at Pepe’s. I have had a couple of clam pizzas at other restaurants though, and it’s one of my favorite pizza toppings. I never thought about making it at home though, until I saw a recipe for it on America’s Test Kitchen Feed. In all honesty, it was Ron who chose this recipe on the particular week I made this. You see, like my Mexican-themed Pinterest board, I also have a pizza-themed one, and I had Ron take a look one day while I was meal planning, so that he could choose one he wanted me to make…. and he chose this one. I have to say that this is one of my favorite pizzas I’ve made in my own home. The combination of salty bacon, chewy clams, and sweet onions was amazing, and it’s a pizza that I’ll be making time and time again.

Clam, Bacon and Onion Pizza

Clam, Bacon and Onion Pizza

Makes 1 pizza


4 slices bacon, cut into 1 1/2-inch pieces

1 large onion, halved and sliced thin

2-3 garlic cloves, minced

1-2 Tbsp fresh thyme, minced

2 Tbsp dry white wine

3 (6.5 oz) cans minced clams, drained

Salt and pepper

Olive oil, for brushing on pizza dough

Parmesan cheese, shredded (optional)

Pizza dough


1. Place a pizza stone on the bottom rack of the oven, and preheat oven to 500 degrees. Let preheat for an hour before baking pizza.

2. In a large skillet, over medium heat, cook bacon until crisp. Remove bacon from pan and place on a plate lined with paper towels, and drain all but 2 tbsp of bacon fat from the skillet.

3. Add the onion to the skillet, and cook for about 4-6 minutes, until it is beginning to brown. Then add the garlic and thyme and cook about 30 seconds more., until fragrant. Add the wine and clams and cook for 1-2 minutes until the wine has mostly evaporated. Season with salt and pepper to taste.

4. Stretch or roll out your pizza dough on a peel sprinkled with flour or cornmeal. Brush a a light coating of olive oil over the dough and then spread clam, bacon and onion mixture evenly on top. Slide onto the pizza stone, and bake for 14 minutes. Sprinkle Parmesan cheese on the pizza when you remove from the oven, if desired.

Source: America’s Test Kitchen Feed


6 thoughts on “Clam, Bacon and Onion Pizza

  1. Pingback: Connecticut Pizza? | SlimFatFoodie

  2. Pingback: Three-Cheese Rosemary and Pepperoni Pizza | I'll Have Seconds!

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