Welcome back to the Eater video feature Untouchables. In it, Eater highlights iconic cult dishes that are practically synonymous with the restaurants that serve them. They are dishes that persist through menu changes, that diners return to again and again, that chefs can't remove for fear of revolt.
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."
· All Coverage of Franny's [~ENY~]
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