Recipe: Clam, Chile, and Parsley Pizza à la Franny’s

Franny’s was a beloved upscale Brooklyn pizzeria that opened in 2004* to immediate acclaim due in part to this white clam pie. For reasons that remain undisclosed, it shuttered in August 2017 after nearly 13 years on the scene.

For those of you lucky enough to have eaten there, this topping combo will hopefully jog your taste-memory. It might not be exactly the same as chef Andrew Feinberg’s pizza pulled straight from a scorching wood-fired oven, but if your homemade-pizza skills are strong, it will not disappoint.

This recipe is adapted from Serious Eats and assumes you have already made some dough and have a skin stretched and ready to top.

* Here is my embarrassing initial review of the place from opening night.