Which New Haven pizza variety originated at Frank Pepe Pizzeria Napoletana?

Which New Haven pizza variety originated at Frank Pepe Pizzeria Napoletana? White clam pie.

The pie emerged at Frank Pepe’s in New Haven’s Wooster Square neighborhood sometime in the 1950s. It grew from the restaurant’s connection to local seafood and its practice of serving littleneck clams at the bar. The classic version uses a thin New Haven-style crust, fresh clams, olive oil, garlic, oregano, and grated Romano or pecorino cheese, rather than a conventional tomato sauce.

The variety became one of New Haven’s signature foods and is now closely associated with the city’s apizza tradition. Frank Pepe’s is especially particular about using freshly shucked clams; its locations may decline to serve the pie when fresh clams are unavailable.

A common mix-up is confusing white clam pie with New Haven’s original tomato pie. Pepe’s opened in 1925 and initially became known for tomato-based pies, while the clam-topped version was a later creation. “Clam pie” can also refer to older New England seafood dishes, but this question concerns the pizza variety.