Name: New England Clam Chowda Pizza
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6
Ingredients: 1 tablespoon butter; 1 heaping tablespoon flour; 1/8 teaspoon kosher salt; 2-3 grinds black pepper; 3/4 cup seafood stock or clam juice; 1/4 cup heavy whipping cream; 1 teaspoon vermouth; 1 tablespoon chopped celery leaves; 1/4 cup kosher salt; 6 cups water (divided); 24 middleneck clams; 3-4 sprigs fresh thyme; 1/2 red onion (sliced); 2 cloves garlic (thinly sliced); 1 pound store-bought pizza dough (I used the dough found chilled in the bakery department); 3 small red skinned potatoes (very thinly sliced); 5 brussel sprouts (very thinly sliced); 1/2 red onion (very thinly sliced crosswise); 1/4 pound crispy cooked bacon (chopped); seafood béchamel (recipe above); 4 teaspoons olive oil (divided); 2 teaspoons fresh thyme (divided); flour for rolling out dough; corn meal for the pizza stone; celery leaves; hot sauce (optional); pizza stone