I made a clam pizza the other night using canned clams, but wasn't too happy with the result. The taste was ok, but the clams were a bit soggy. I've read mixed things about using canned clams on pizza.
The part I'm confused about is the texture. The folks that said it's a bad idea to use canned clams felt that way because the clams would end up being rubbery. Did I get a bad batch, or am I doing something wrong?
Also, what do most restaurants use? I can't imagine that most places use fresh clams just because of the time and money involved.
