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Clam Chowder

A creamy clam chowder made with clams, salt pork, onions, potatoes, powdered crackers, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Clam Chowder

Ingredients

Directions

Prepare the clams

  1. Wash the clams thoroughly.

  2. Place the clams in a pot with ½ pint of water. Cook until the shells open.

  3. Remove the clams from the shells and chop finely. Save the clam water.

Make the chowder

  1. In a frying pan, gently fry the salt pork until browned. Remove the pork scraps.

  2. In the same pan, fry the chopped onions until delicate.

  3. Add 1 quart of hot water to the onions. Stir in the chopped clams, clam water, and pork scraps.

  4. Once boiling, add the potatoes and cook until tender.

Finish and serve

  1. Just before serving, thicken the chowder with 1 cup of powdered crackers.

  2. Stir in 1 quart of fresh milk. If the chowder is too rich, add more water.

  3. Season with black pepper.

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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Clams
Provide the main seafood flavour and texture of the chowder.
Salt pork
Renders fat and browned flavour that seasons the broth and onions.
Potatoes
Soften into pieces that add body and starch to the chowder.
Powdered crackers
Thicken the liquid as they absorb water and release starch.
Milk
Adds creaminess, richness and a mild sweetness to the broth.

The step that matters

Thickening with powdered crackers. Add the crackers just before serving and stir well. They thicken as starch absorbs liquid, so adding them too early or in clumps can make the chowder gluey or lumpy.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (clam, pork, onion, potato, milk, pepper):

  1. Capsicumfits better
  2. Tomatothe original
  3. Asparagusfits about as well
  4. Carrotfits about as well

Fit is the average pairing score against clam, pork, onion, potato, milk, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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