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Clam Broth

A broth made from clams, hot water, cayenne pepper, butter, and boiled milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Clam Broth

Ingredients

Directions

Make the broth

  1. Drain and finely chop the clams.

  2. In a pot, combine the clams, hot water, cayenne, and butter.

  3. Simmer for 30 minutes.

Finish and serve

  1. Strain the mixture and add the boiled milk.

  2. Serve warm.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  3. Clam + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together636 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Clams
Provide the main briny, savory flavor of the broth.
Butter
Adds fat for richness and a smoother mouthfeel in the broth.
Milk
Adds creaminess and body, softening the broth's briny edge.

The step that matters

Add the boiled milk after straining. Milk held at a hard boil can scorch on the pot's base and turn grainy or separate. Adding it last, once the broth is strained, keeps it smooth and prevents it from being overheated.

“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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