Grilled White Clam Pizza

Preparation

I have adapted this method from a recipe I first encountered at the New Haven restaurant Frank Pepe Pizzeria, which I then saw again at the now-closed restaurant Franny's, in Brooklyn. Franny's chef John Adler cooked the clams, then reduced the resulting broth to an intense glaze that is finished with heavy cream. The cooled glaze gets brushed over the dough as a base for a generous sprinkling of clams. They finish with parsley, but I often use cilantro which I prefer. I think you will agree that the results are magical and addictive

1. Scrub clams. Heat 1 tablespoon oil in a medium saucepan over medium high heat. Add garlic and cook until fragrant, about 1 minute. Add wine and ½ cup water and bring to a boil. Add the clams, cover, and cook until the clams start to open (about 2  minutes) as they open, transfer them to a bowl (it should take about 6 to 8 minutes total for all the clams to open. Strain liquid and measure, you should have about 1 cup. Rinse the pot and return the liquid. Bring to a boil, then cook until it reduces to ⅓ cup, about 7 minutes. Add the cream, bring to a simmer, and reduce to 1/3 cup 1 ½ to 2 minutes longer. It will thicken as it cools.
2. When clams are cool enough, remove from shell, coarsely chop half, leave the other half whole (you should have about ½ cup). 
3. Lightly dust a Hexclad Hybrid Pizza Steel with flour. On a lightly floured work surface, gently stretch or roll the dough into a 12-inch round with a ½ inch border that is slightly thicker than the center. Transfer to the center of the pizza steel (do not preheat Pizza Steel) and reshape into a 12-inch round if necessary. Let rest while heating grill, at least 15 minutes.
4. Heat a grill on high to about 600 degrees.
5. Brush border with oil, brush glaze over dough within border. Sprinkle glaze with clams and chiles.
6. Transfer the pizza on the Pizza Steel to the grill, cover, and bake 5 minutes (the temperature will drop to around 500 degrees, don’t worry). Rotate pizza. Reduce heat to medium, and continue to bake until the cheese is bubbling and the crust sounds hollow when tapped, 2 to 4 minutes more (Check after 2 minutes The bottom crust should have some blackened spots but not be completely burnt) Remove pizza to a work surface and cool for at least 5 minutes. Sprinkle with cilantro, drizzle with oil and serve with a lemon wedge.