White clam pizza is a pizza topped with fresh clams, garlic, and olive oil instead of tomato sauce, letting the clams' briny juices form the base. It's a specialty of coastal New England, especially Connecticut and Rhode Island, associated with pizzerias such as Frank Pepe's in New Haven and Al Forno in Providence.
The dough is stretched thin, brushed with olive oil, and topped with minced garlic and shucked littleneck or cherrystone clams with their juices, then baked hot (450-500°F) until the crust is crisp. Grated Parmesan, fresh parsley, and sometimes pancetta or oregano round it out.
Being clam-forward rather than sauce-forward gives white clam pizza a briny, garlicky flavor distinct from a standard cheese or tomato pizza, and it's now found on seafood-forward menus well beyond New England.