Skip to main content
Main

Clam Fritters

Clam fritters are small fried cakes made with clams, flour, eggs, milk, and clam liquor.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Clam Fritters

Ingredients

Directions

Prepare the batter

  1. Remove clams from their shells and cut large ones in half.

  2. In a bowl, mix flour, eggs, sweet milk, and clam liquor until smooth.

  3. Stir in the clams.

Fry

  1. Heat lard or beef fat in a frying pan until boiling hot.

  2. Drop spoonfuls of the batter into the hot fat and fry gently.

  3. Turn the fritters when one side is a delicate brown.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the batter and help the fritters set firm when fried.
Wheat flour
Provides the structure that holds the batter together around the clams.
Sweet milk
Loosens the batter and adds moisture and softness to the fritters.
Sand clams
Supply the main flavour and the chewy pieces inside each fritter.

The step that matters

Frying the fritters gently in very hot fat. The fat must be boiling hot so the batter sets quickly and seals, but frying gently keeps the outside from burning before the inside cooks through. Turning only once a delicate brown forms gives an even, golden finish.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes