Clam-Chowder Pizza | Recipe Cart | Recipe Cart

Ingredients

• 12 medium-size quahog clams, usually rated “top neck” or “cherrystone,” rinsed
• 1 1/2 cups dry white wine
• 1 tablespoon unsalted butter
• 1/4 pound slab bacon, diced
• 2 leeks, tops removed, halved and cleaned, then thinly sliced into half moons
• 3 cloves garlic, peeled and minced
• 3 tablespoons parsley, roughly chopped
• 1/2 cup heavy cream
• Freshly ground black pepper, to taste
• 1 9-to-10-ounce ball pizza dough, ideally homemade (about 260 grams)
• 2 3/4 ounces fresh mozzarella, roughly torn
• 1 teaspoon lemon zest
• Calabrian or other red-pepper flakes, to taste