So I love pizza. And I love clams. I just had never thought to put the two together. But I keep reading about this delicious concoction found readily in New Haven and surrounds. If I have my meager facts straight, it's a sauce-less pie starting with a stone baked charred crust. I recall olive oil and garlic. no mozzerella, and clams. But what kind of clams? Canned or fresh? Chopped or whole? ....Littlenecks, cherrystones, sea clams, strips?..... Basil or oregano?..... Parmesan?....before or after it comes out of the oven? Any and all details are appreciated as I'm going to try to coax my local pizza palace into developing a decent clam pie. Hell, it's Cape Cod....we got the clams!