Make it!

1. Clean your clams! Add clams to a large bowl and fill to cover with water. Allow them to sit for 30 minutes, fully submerged. They will “spit” out the sand. Afterwards, dump the water and scrub the clams with a kitchen brush. Set side. Get out your pizza dough and let it rest at room temperature.

1. In a large Dutch oven, melt butter over medium heat. Once it begins to sizzle, add your garlic and saute for 1 minute. Add clams and beer. Cover and steam for 3-4 minutes, until clams begin to open. Remove the open clams and garlic (discard anything that doesn’t open with the rest of them). Allow to cool and set aside 8 to 10 really beautiful clams in the shell, these will be used in our final step. Remove all other clams from the shells and chop with the garlic into small pieces. 

Preheat the oven to 450°F. Set a piece of parchment paper on a large baking sheet and sprinkle flour onto it.

1. Work your dough! Flour your surface and hands. Start with a ball of dough and carefully work your fingers and knuckles into it as you spin it in your hand. Try to stretch it evenly into your desired shape (circle, oval, square). Set it onto the baking sheet and leave it for a minute. If it shrinks a lot, give it five minutes to warm up before re-stretching. Now it’s time to layer!

1. Coat the base of the dough in olive oil, spreading to every edge. Layer with your toppings! Chopped clams, chopped ramp stems, broccoli rabe florets, mozzarella slices, pecorino, lemon wheels, anchovy filets, and ramp leaves! Finish with more olive oil, pecorino, salt, pepper and red pepper flakes. Bake for 10-15 minutes, until the edges are golden. 

Remove from the oven and garnish with your reserved clams in the shells. Slice and enjoy!