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Clam-Chowder Pizza
Ingredients
- 12 medium-size quahog clams, usually rated “top neck” or “cherrystone,” rinsed
- 1 ½ cups dry white wine
- 1 tablespoon unsalted butter
- ¼ 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
- ½ cup heavy cream
- Freshly ground black pepper, to taste
- 1 9-to-10-ounce ball pizza dough, ideally homemade (about 260 grams)
- 2 ¾ ounces fresh mozzarella, roughly torn
- 1 teaspoon lemon zest
- Calabrian or other red-pepper flakes, to taste
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