New York magazine gives a rundown on where to get clam pizza in New York City:
Franny's: 295 Flatbush Avenue, Brooklyn NY 11217 (b/n Prospect and St. Marks; map); 718-230-0221; frannysbrooklyn.com
Bussaco: 833 Union Street, Brooklyn NY 11217 (near Seventh Avenue; map); 718-857-8828
Lombardi's: 32 Spring Street, New York NY 10012 (near Mott Street; map); 212-941-7994; firstpizza.com
Otto: 1 Fifth Avenue, New York NY 10003 (corner of 8th Street; map); 212-995-9559; ottopizzeria.com
Fornino: 187 Bedford Avenue, Brooklyn NY 11211 (at North 7th Street; map); 718-384-6004
South Brooklyn Pizza: 451 Court Street, Brooklyn NY 11231 (near 4th Place; map); 718-852-6018
I can't vouch for all of these. I like Lombardi's clam pie and Franny's (uh-may-zing). I'm not big on Otto's or Fornino's because they do that annoying still-in-the-shell-while-topping-your-pie thing. (That's Otto's pie above.) Based on what I've had at South Brooklyn, I'd skip the clam pie—when I've had it, their regular pie has had a tough, too-crunchy crust.
Being from the Midwest, I have to say.. Sometimes I wonder if there really is something in the water on the East Coast. Clams on Pizza? Burnt Pizza Crusts? (And before you strike me down, remember, it's all regional... But around here that would never happen)...
Clams on pizza = awesome. My mom's first meal in the hospital after I was born was clam pie from Sally's made by Sal himself. If you're from the Midwest I can understand why you'd be skeptical (and rightly so) of clams on pizza. It's not like the Midwest is known for it's seafood...how fresh could Midwest clams be? But, don't knock it until you've tried it. While it's hard to beat a fresh clam pie, you can make a good one at home with canned clams. There's a good recipe for clam pizza in Peter Reinhart's American Pie.
So, Adam, who is going to make the first trip to Bussaco on behalf of fellow slice readers? The advance talk on the place has been very promising: an ex-Le Bernardin chef, along with an wine barista who is ex-Gotham Bar and Grill. Now, I learn they have pizza, as well. Looks like the better half and I, and perhaps the daughter, will have to take one for the team and head over this week. What wine matches with a clam pie? I had a white from the Alto Adige at Al di La Vino the other night that was a blend of 50% chardonnay and 50% of a native grape that was outstanding. I'll look for something similar.
I'll have to try one of these. My lone experience with the much lauded New Haven pies (I believe it was Sally's) was late on a Saturday night. I had a few brews with some friends, arriving home in the wee hours of the morning and noticed a pizza box sitting on the front porch. Apparently a friend of my father's had waited in line in New Haven with his family for the legendary white clam pie, and grabbed one to go for my father. It was late when he arrived to drop it off so he made the mistake of leaving it on the front porch so as not to wake anyone. So here I come, stumbling down the walkway, nearly tripping over it. As one might imagine I threw it in the oven and polished off all but one slice. It wasn't until the next day when I was alerted to its exclusivity. Not that I had all my foodie wit about me, but it was delicious.
I know I'm in the minority but that Franny's clam pie was really disappointing. Maybe it was an off night for them, it was bland and tasted mostly of parsley.
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8 Comments:
Being from the Midwest, I have to say.. Sometimes I wonder if there really is something in the water on the East Coast. Clams on Pizza? Burnt Pizza Crusts? (And before you strike me down, remember, it's all regional... But around here that would never happen)...
UncleVic at 10:38PM on 10/06/08
What's in the water: LSD!
Adam Kuban at 10:59PM on 10/06/08
I mean...or you could just take the trip up to New Haven.
Prairie at 12:05AM on 10/07/08
Clams on pizza = awesome. My mom's first meal in the hospital after I was born was clam pie from Sally's made by Sal himself. If you're from the Midwest I can understand why you'd be skeptical (and rightly so) of clams on pizza. It's not like the Midwest is known for it's seafood...how fresh could Midwest clams be? But, don't knock it until you've tried it. While it's hard to beat a fresh clam pie, you can make a good one at home with canned clams. There's a good recipe for clam pizza in Peter Reinhart's American Pie.
BrooklynBrownie at 1:14AM on 10/07/08
So, Adam, who is going to make the first trip to Bussaco on behalf of fellow slice readers? The advance talk on the place has been very promising: an ex-Le Bernardin chef, along with an wine barista who is ex-Gotham Bar and Grill. Now, I learn they have pizza, as well. Looks like the better half and I, and perhaps the daughter, will have to take one for the team and head over this week. What wine matches with a clam pie? I had a white from the Alto Adige at Al di La Vino the other night that was a blend of 50% chardonnay and 50% of a native grape that was outstanding. I'll look for something similar.
famdoc at 10:44AM on 10/07/08
I'll have to try one of these. My lone experience with the much lauded New Haven pies (I believe it was Sally's) was late on a Saturday night. I had a few brews with some friends, arriving home in the wee hours of the morning and noticed a pizza box sitting on the front porch. Apparently a friend of my father's had waited in line in New Haven with his family for the legendary white clam pie, and grabbed one to go for my father. It was late when he arrived to drop it off so he made the mistake of leaving it on the front porch so as not to wake anyone. So here I come, stumbling down the walkway, nearly tripping over it. As one might imagine I threw it in the oven and polished off all but one slice. It wasn't until the next day when I was alerted to its exclusivity. Not that I had all my foodie wit about me, but it was delicious.
JustinH at 3:36PM on 10/07/08
I know I'm in the minority but that Franny's clam pie was really disappointing. Maybe it was an off night for them, it was bland and tasted mostly of parsley.
youthlarge at 1:37PM on 10/09/08
It's alright, but a little crunchy for my tastes. Those shells do a number on your mouth.
jonny509 at 11:11AM on 10/10/08