In a medium skillet over medium heat, add olive oil and saute garlic until fragrant. Add broccoli rabe and cook until tender, approximately 5 minutes. Season with salt, and once cooled, chop on cutting board.

Rinse the clams to wash off sand and debris. Soak for 30 minutes in salted water to allow the clams to purge any excess sand, then strain and rinse the clams again.
In a large shallow and wide pot, add olive oil and sweat garlic, shallots and parsley stem and thyme until translucent.

Add white wine and clams, stirring to coat. Cover the pan and allow the clams to steam until the open. Remove clams from heat and transfer to a bowl, reserve cooking liquid.
Return pan to medium heat and reduce liquid until syrupy, 12-15 minutes. Strain mixture and let cool completely.
Once cool, remove clam meat from shells and roughly chop.

In a medium bowl, whip the heavy cream to soft peaks, then stream in reduce clam liquid and adjust for seasoning. Continue to whip cream until medium peaks form.
Preheat oven to 500F with a pizza stone placed on middle rack. On a lightly floured surface, spread 1 ball of pizza dough into a 12-inch circle. Spread a quarter of the cream in a thin layer, leaving a 2-inch border around the surface of the dough. Top with a quarter of the chopped. broccoli rabe, and 1 tablespoon of the chopped parsley and chile flakes. Transfer the pizza to the hot pizza stone until crisp and golden brown, 6-8 minutes.

Remove from oven, slice and serve with lemon wedges.
Repeat with the remaining balls of pizza dough.