Spread dough with garlic purée and top with Pecorino, clams, and bacon. Working with 1 piece at a time and keeping other piece covered with a damp towel or plastic wrap, gently stretch dough into 12”–14” rounds and transfer to lightly oiled baking sheets. Cook bacon in a medium skillet over medium heat until fat renders and bacon is slightly crisp, about 5 minutes transfer to a paper towel–lined plate. oil in a blender, adding more cooking liquid by the tablespoonful, until smooth and creamy. Purée reserved garlic, ½ cup clam cooking liquid, and 2 Tbsp. Place in a medium bowl, cover, and chill. Remove clams from shells and coarsely chop. Strain clam cooking liquid through a fine-mesh sieve into a small bowl. Step 2Ĭook clams and ¼ cup water in a large pot over medium-high heat, covered, stirring occasionally, until clams open, about 5 minutes (discard any clams that do not open) transfer to a large bowl. On final turn, do not drain reduce heat and simmer until garlic is tender, 20–30 minutes. Bring garlic and 4 cups water to a boil in a medium saucepan.