New England Clam Chowda Pizza

for seafood béchamel

• 1 tablespoon butter
• 1 heaping tablespoon flour
• ⅛ teaspoon kosher salt
• 2-3 grinds black pepper
• ¾ cup seafood stock or clam juice
• ¼ cup heavy whipping cream
• 1 teaspoon vermouth
• 1 tablespoon chopped celery leaves

for clams

• ¼ cup kosher salt
• 6 cups water divided
• 24 middleneck clams
• 3-4 sprigs fresh thyme
• ½ red onion sliced
• 2 cloves garlic thinly sliced

for pizza

• 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
• ½ red onion very thinly sliced crosswise
• ¼ 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

garnishes

• celery leaves
• hot sauce optional

special equipment

• pizza stone