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Clam Pizza

shoeman May 8, 2013 07:29 AM

I'm sure we've been through this a hundred times. Looking for an update. We are coming up the I-95 corridor from NJ to Mass. Where would be the best place for clam pizza. Is New Haven still the best area. If so, where?

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  1. Veggo RE: shoeman May 8, 2013 07:45 AM

    Some prefer the white clam pie from Pepe's, with garlic, olive oil, and fresh chopped Rhode Island clams. Others prefer the Sally's clam pie with red sauce. Bacon is an additional option at either. Modern has clams with a mozzarella base, either red or white.

    3 Replies
    1. re: Veggo
      shoeman RE: Veggo May 8, 2013 08:33 AM

      Which location? The further north the better.

      1. re: shoeman
        Veggo RE: shoeman May 8, 2013 09:10 AM

        Sorry, I'm referencing just New Haven locations.

      2. re: Veggo
        chervil9 RE: Veggo May 8, 2013 10:33 AM

        Except that Pepe's uses fresh clams and the white clam pie I had at Sally's had fishy, canned clams, yuk.

      3. j
        jdgall RE: shoeman May 8, 2013 09:41 AM

        Al Forno in Old Saybrook CT makes one that rivals the New Haven variety.

        1 Reply
        1. re: jdgall
          Alica RE: jdgall May 10, 2013 08:12 AM

          We went to Al Forno the other night. They did not have a clam pizza on the menu.

        2. b
          Bkeats RE: shoeman May 8, 2013 12:13 PM

          Zuppardi's in West Haven uses whole little neck clams. I like it best.

          1. a
            AdamD RE: shoeman May 11, 2013 07:16 AM

            Pepe's in New Haven. No Doubt. Don't expect to just walk in there for lunch the wait can be maddening.

            But if you were to travel the mass pike 84 91 route instead, first and last tavern on maple ave in Hartford makes a damn fine clam pie.

            1. c
              CportJ RE: shoeman Jun 5, 2013 03:21 PM

              Area 4 in Cambridge MA makes a great clam pizza if that's near your final destination.

              1. Veggo RE: shoeman Jun 5, 2013 04:12 PM

                I'll be driving NY through New Haven in 3 weeks. I called Pepe's yesterday, was advised to 1) phone the day before to inquire about clam availability, and 2) reserve enough for an afternoon pickup of a clam pie if quantities are low. 203-865-5762. If all goes well, I'll phone in a pick-up time en route.

                7 Replies
                1. re: Veggo
                  c oliver RE: Veggo Jun 5, 2013 07:11 PM

                  Take and bake clam pizza?????? Are you sure you want to do that? Or already cooked and then reheated?

                  1. re: c oliver
                    Veggo RE: c oliver Jun 5, 2013 07:38 PM

                    Pepe's is 10 minutes from where I'm staying. I'm sure I'll eat a hot slice in the car.

                    1. re: Veggo
                      c oliver RE: Veggo Jun 5, 2013 09:05 PM

                      But then reheated? I reheat a lot of pizza but just can't imagine reheating clams :(

                      1. re: c oliver
                        Veggo RE: c oliver Jun 6, 2013 06:29 AM

                        I'll turn the heat on in the friggin' rental car. 10 minutes, same time zone.

                        1. re: Veggo
                          plien69 RE: Veggo Jun 6, 2013 07:03 AM

                          I do take-out Pepe's white clam all the time. 10 minutes travel is fine. If you can cut the pizza on your own just before eating, ask them not to slice the pizza. It'll keep the clam juices from soaking the bottom of the crust and making it soggy.

                          1. re: plien69
                            c oliver RE: plien69 Jun 6, 2013 07:58 AM

                            When we (rarely) do takeout pizza, we turn the oven on, put in the stone, have them slightly undercook the pizza, definitely don't slice, finish cooking at home. A couple more steps but we REALLY don't like steamed, soggy pizza. This is about the best we've been able to come up with.

                            1. re: c oliver
                              CapeCodGuy RE: c oliver Jun 6, 2013 03:29 PM

                              Same here, although I don't have a stone. Just put a cookie sheet in the oven, crank it up to 500+, and once hot, throw a slice or whole pie on the hot pan for 2 minutes, 3 tops. Works great in my opinion, as long as the pizza wasn't well done straight out of the pizza oven. I do this a lot.

                2. phelana RE: shoeman Jun 5, 2013 06:13 PM

                  Pepe's in New Haven...pure clam pizza nirvana

                  1. t
                    thefoodbully RE: shoeman Jun 7, 2013 03:54 AM

                    you can also head to west hartford for some excellent white clam, garlic and bacon pizza at Harry's and Luna (right next to each other).


                    1. trufflehound RE: shoeman Jun 7, 2013 05:15 AM

                      I stopped from NJ and had clam pizza at Pepe's. There was no wait that day and the pizza was heavenly. Kids thought I was crazy, but professed their roni and sausage was the best ever. One note, the crust did not survive well until dinner.

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