What’s Cooking: White Clam Pizza

CHESTNUT HILL, Mass. (WHDH) — The famous Frank Pepe’s Pizza got its start in New Haven, Connecticut and now it has a location in Chestnut Hill. In this edition of What’s Cooking, 7’s Sarah French makes White Clam Pizza with co-owner Gary Bimonte.


1 Homemade or store-bought pizza shell or dough
2 1 Cup Shucked and drained Cherrystone or Littleneck Clams
3 1 Tablespoon minced Garlic
4 1 teaspoon dried Oregano
5 2 Tablespoons grated Pecorino Romano
6 2 T Olive Oil


1 Stretch, roll or pound (depending on dough type) dough to 12 inch diameter
2 Gently place on floured pizza peel
3 Distribute the Clams as evenly as possible on shell
4 Spread Garlic and Oregano almost to the edge of the shell
5 Drizzle Oil over other ingredients (A squeeze bottle is good for this.)
6 Loosely shake grated cheese on top
7 Slide onto pre-heated pizza stone in 500 degree oven
8 Check bottom for doneness (some char) after 6 minutes.
9 Remove when ready
10 Enjoy!

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