Ingredients
2 ounces slab bacon, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
5 garlic cloves, thinly sliced
1 onion, finely chopped
1 cup dry white wine
2 1/2 pounds littleneck clams, scrubbed well
1 cup heavy cream
1/4 teaspoon crushed red-pepper flakes
3 Grilled Pizza Dough crusts
2 tablespoons fresh flat-leaf parsley
Preparation
Cook bacon in a large pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
Strain cooking liquid through a fine sieve, and return to pot. Add cream, and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with parsley, and drizzle with oil.
