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."
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