Lemony White Clam Pizza with Bacon & Scallions (Connecticut)

I can’t say I’ve always been a major fan of shellfish, so when the time came to make this Connecticut classic - white clam pizza - I was a little leery. But after adding my own spin, baking the pie and taking my first bite, I can see why Connecticans are crazy about their white clam pizza.

I veered a little off course from the traditional recipe (a la Frank Pepe’s) by adding thinly sliced lemons, scallions, chunks of thick-cut bacon and smoked mussels instead of canned clams (because I couldn’t find them in Singapore). The results was a tangy, salty masterpiece.

If you’re sensitive to ultra “fishy” taste, it’s best to enjoy this pizza right out of the oven, as I noticed it got fishies tasting as it cooled. Or, you can omit the clams altogether if you really can’t get on board with ‘em.

Lemony White Clam Pizza with Bacon & Scallions

I’ll be honest, I was a little leery of this white clam pizza, but it didn’t disappoint. Salty clams and cheese, lots of garlic and thinly sliced lemons (my own addition!) - I can see why this pie is a go-to for Connecticans.

Makes 1 12-inch pizza
Prep Time: 10 mins
Cook Time: 12 mins


1 lb store-bought pizza dough (or make your own)
Olive oil
3 cloves garlic, minced
2 scallions, sliced
3 strips thick-cut bacon, cooked and crumbled
1/3 cup smoked mussels, roughly chopped
1/2 cup mozzarella cheese
1/4 Parmesan cheese
1/2 lemon, thinly sliced and deseeded


1. Preheat oven to 400ºF. If you are using a pizza stone, place the stone in the lowest rack of the oven while it preheats.

2. Roll out room temperature pizza dough to your desired shape. (Round, square, triangle - whatever you want! I don't judge). If you're using a pizza peel, make sure to dust the peel with cornmeal or flour before placing dough. A piece of parchment paper on a baking sheet also works just fine.

3. Drizzle pizza dough with olive oil and evenly spread minced garlic to edges of dough. Sprinkle on about 3/4 of the sliced scallions, the bacon and the mussels. Top with cheese and thinly sliced lemon.

4. Bake at 400ºF for about 12 minutes, or until the crust is browned and the cheese is bubbly. Remove pizza from oven, top with remaining scallions. Slice and serve immediately.