Why it works: Clam and pepper work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 952 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓
Clam Bouillon or Fluid Extract of Clams
Ingredients
Directions
Clean the clams thoroughly.
Place the clams in a pot with enough water to cover them.
Bring to a boil and simmer until the clams open.
Strain the liquid to remove the shells and any grit.
Season the broth with salt and pepper to taste.
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 + peppertop 25% of all pairsSmell alikelowCooked together952 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
- Release their natural salinity and savory flavor into the water as they cook and open.
The step that matters
Simmering until the clams open. Simmering gently keeps the clams tender and the broth clear; a hard boil toughens the clam meat and can cloud the liquid with fine particles.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.