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Burnham’s Clam Bouillon

A hot or iced clam broth served with optional milk or butter, seasoned to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter 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 ↓

Burnham’s Clam Bouillon

Ingredients

Directions

  1. Prepare clam bouillon hot or iced, diluting to suit your taste.

  2. Serve in a cup.

  3. Add fresh milk or butter if desired for better flavor.

  4. Season to taste.

  5. Enjoy as a substitute for tea, coffee, or cocoa at breakfast.

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. Milk + buttertop 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).

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

What each ingredient does

Clam bouillon
Provides the main clam flavor and the liquid base of the drink.
Fresh milk
Adds creaminess and softens the briny, salty flavor of the bouillon.
Butter
Adds richness and a rounder mouthfeel to the broth.

“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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