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Canned Clam Fritters

Fried batter with chopped clams and their liquor, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Clam and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 36 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Canned Clam Fritters

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the batter

  1. In a bowl, combine flour, baking powder, pepper, and salt.

  2. Add the chopped clams and their liquor to the mixture.

Fry

  1. Drop spoonfuls of the batter into hot meat dripping.

  2. Fry until golden brown and cooked through.

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. Clam + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together36 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Flour + clamtop 23% of all pairs
    Smell alikelow
    Cooked together576 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Pepper + clamtop 25% of all pairs
    Smell alikelow
    Cooked 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

Flour
Forms the batter's structure, holding the fritters together as they cook.
Baking powder
Releases gas during cooking, so the batter rises and becomes lighter.
Clams
Supply the main flavor and add tender pieces throughout the fritter.
Meat dripping
Conducts heat to brown the outside and adds rich, savory flavor.

The step that matters

Frying in hot dripping. The fat must be hot enough to set and brown the outside quickly. If it is too cool, the batter soaks up grease and turns heavy, while the centre may stay raw before the surface colours.

“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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