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Roast Clams

Clams roasted over coals and served hot with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Clam and butter work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 840 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Roast Clams

Ingredients

Directions

Prepare and cook

  1. Select either large or small clams.

  2. Lay them on the coals.

  3. Watch them closely until their shells open and they are somewhat cooked.

Serve

  1. Serve them on the half shell with a small piece of butter on each.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clam + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together840 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Clams
Their shells open and their flesh cooks in the direct heat of the coals.
Butter
Melts over the hot clams, adding richness and moisture to the flesh.

The step that matters

Watching the clams on the coals. Clams open as they heat, and overcooking toughens the flesh and can dry it out. Remove them once the shells open and the meat is only partly cooked, since it keeps cooking briefly after leaving the heat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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