Why Clam Chowder Pizza is the Best Kind

large clam chowder pizza with vegetables on a rustic table

Why clam chowder pizza is the best kind, and how to make your own clam chowder pizza!

It’s Friday, so it’s Pizza Day at Bosco’s Chowder Bucket!

Like most New Yorkers, I love pizza. It’s a very important food group. You can never go wrong with a traditional cheese pizza in my book, and if I order a pizza with lots of toppings like mushrooms, green peppers, and pepperoni it’s like a balanced meal.

But my world was changed when I discovered that there’s CLAM CHOWDER PIZZA. What!

Clam chowder pizza has a little more nuance than just dumping some choice New England clam chowder on cheese pizza. Or using it in lieu of sauce: Manhattan clam chowder is too thin and runny to use in place of tomato sauce. While New England clam chowder could be used similarly to that super-rich alfredo pizza like they make at Artichoke it’s a little much.

 

To make clam chowder pizza, you make or buy some dough first then put freshly-shucked clams on top followed by cheese and spices as the natural clam juice more or less makes a nice sauce base especially when mixed with olive oil. Some people also put potatoes and bacon on before the cheese, or if you’re a die-hard clam chowder purist who doesn’t want to just suck it up and go for a bread bowl– hold off on the cheese.

Clam chowder pizza is said to have originated in New Haven, Connecticut at Pizzeria Napoletana in the 40s. The beauty lies in its simplicity: just the clams and clam juice on some fresh-made dough, pecorino cheese, then garlic, oregano, and freshly ground black pepper with olive oil.


 

You can make your own clam chowder pizza! The possibilities are endless too!

Since I prefer to head out to The Chowder Bucket to get my clam chowder fix, if I’m going to make pizza at home before I fire up some games for my stream then I get some pre-made dough at the store.  But since I can’t resist chugging that clam chowder on the bus, I go to my boy with the clam van and get some fresh clams that he dug out of the riverbed near the gas station by the University Heights Bridge. (Luckily, the clams are cleaner than that van! I don’t think it’s been washed since Dinosaurs was on the air!)

Then I fry up some onions with a little olive oil, throw in a little garlic and black pepper with the juice from the van clams and white wine. I give it a few minutes to turn into a nice syrup-y sauce before throwing in some bacon bits and the clams then adding some cream to give it a nice chowder-y texture.

Fresh onions, potatoes, and cheese going into a pan with milk are why clam chowder pizza is the best kind!

I spread the dough nice and thin on a lined cookie sheet then slather that chowder sauce all over it and put lots of parmesan and fresh mozzarella cheese on top with any other toppings (some sliced mushrooms would go awesome with this.) Just bake it at 500 degrees for about 10 minutes and you’ll get a nice crispy clam chowder pizza!

 

It lasts me a few meals and is also perfect for sharing with a friend at home, in the park, or on the bus.