Name: Clams a LA Tourine
Ingredients: 12 clams, chopped fine or 1 small can of minced clams; 1 loaf of bread

Why it works: Clam and bread work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 125 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Clams a LA Tourine

Ingredients

12 clams, chopped fine or 1 small can of minced clams
1 loaf of bread

Directions

Prepare

Remove the crust from the bread.
Cut the bread into small pieces.

Assemble and bake

Mix the chopped clams with the bread pieces.
Place the mixture in a baking dish and bake until golden.

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.

Clam + breadtop 18% of all pairs

Smell alikemoderate

Cooked together125 recipes

Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Clams: Provide the main savoury flavour and the seafood character of the dish.
Bread: Forms the body of the dish and soaks up the clam juices as it bakes.

“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.