Clam, chili, and parsley pizza from Franny's: Simple Seasonal Italian by Andrew Feinberg and Francine Stephens and Melissa Clark (co-author)

  • heavy cream
  • garlic
  • parsley
  • all-purpose flour
  • dried red pepper flakes
  • dry white wine
  • littleneck clams
  • Spanish onions
  • fresh yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Emily Hope on July 18, 2013

    It's been quite a while since I've had a Franny's clam pizza, but this just about lives up to my memory, and is far and away the best clam pie I've ever made at home. The key, it turns out, is heavy cream, reduced down to a glaze with the clam juices and painted on the pizza. The only red flag for me was that the recipe has you add heavy cream to the pan without straining the juices to remove grit--my clams were exceptionally clean and so it wasn't a problem, but by the time the glaze reduces there's no way to strain out the grit, so I'd do it before adding cream if you think your clams might be gritty. I also though their technique of turning on the broiler halfway through the cooking process was inspired--I did get some nice char on the top crust (thought I think I need to give up my parchment-paper crust underneath and just flour the peel to get good color underneath). Worth the time and the calories.

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Reviews about this recipe

  • Serious Eats

    This dough is super easy to work with & produces a well-flavored pizza with a decent balance between the crisp edges & chewy center. The topping was easy to put together, if a bit more time consuming

    Full review