Why it works: Clam and milk work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 636 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓
Clam Broth
Ingredients
Directions
Simmer the clams for thirty minutes.
Add the boiled milk and strain the mixture.
Serve warm.
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.
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Clam + milktop 19% of all pairsSmell alikemoderateCooked together636 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Clams
- Provide the main savory flavor and aroma of the broth.
- Milk
- Adds body and a mild creaminess to the finished broth.
“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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