The clam pizza at Franny's has been on the menu since Francine Stephens and Andrew Feinberg opened the restaurant 10 years ago. It predates the current chef, Jon Adler, but the recipe has never changed, and now the restaurant goes through 1,500 to 1,800 clams a week to keep up with the demand. Hit play above to see how Adler makes the beloved pizza, and find out the secret that is, as they say, "in the sauce."
Subscribe: [ Ссылка ]
Watch our new series, Consumed
The Ramenrrito: Even better when you're stoned: [ Ссылка ]
Honey pizza: The crack pie of pizza: [ Ссылка ]
Creme brulee scone: The new cronut? [ Ссылка ]
Check out our other new series, Savvy
The proper glassware for wine: [ Ссылка ]
How to not fuck up a steak with Marc Forgione: [ Ссылка ]
Essential kitchen knives with Paul Liebrandt: [ Ссылка ]
Check out our full video catalog: [ Ссылка ]
Visit our playlists: [ Ссылка ]
Like Eater on Facebook: [ Ссылка ]
Follow on Pinterest: [ Ссылка ]
Follow Eater on Twitter: [ Ссылка ]
Read more: [ Ссылка ]
Our Video Crew: [ Ссылка ]
![](https://i.ytimg.com/vi/QTPLqbp81os/mqdefault.jpg)