A specialty of New Haven, Connecticut. I lived there for a year in the 1970s but never had that kind of pizza there. However, we used to go to a place called Jimmie's in East Haven on the shore and get fried clams and lobster rolls that were heavenly.

Makes 1 12-inch pizza.

10 oz. pizza dough
1 pound chopped clams, drained well (about 2 cups) or 4 dozen littlenecks, shucked and drained well (about 2 cups)
1/2 cup mixed fresh herbs such as basil, thyme, and parsley
2 cloves garlic, minced
1/4 teaspoon black pepper
6 oz. low-moisture mozzarella cheese, grated (about 1 1/2 cups)
3 tablespoons Parmesan cheese, grated
2 tablespoons olive oil

Heat oven to 425 degrees. Oil a 12 inch pizza pan or large baking sheet. Press the dough out in the pan and bake 10 minutes until it begins to brown. Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture. Transfer the clams to a bowl and stir in the herbs, garlic, and pepper. Spread the clam mixture on the partially-baked pizza crust and top with mozzarella. Sprinkle with Parmesan and drizzle with the oil. Bake until the cheese is bubbling and beginning to brown, 8 to 10 minutes. Do not overcook or the clams will toughen.