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Clam Bake

Clams cooked with dry sage, butter, spices, and tomato, cauliflower, or ketchup sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Clam and butter work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 840 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Clam Bake

Ingredients

Directions

Set up the fire

  1. Lay the clams on a rock, edge downward, forming a circle.

  2. Cover them with a fine brush, then with dry sage, and finally with a larger brush.

  3. Set the whole thing on fire and let it burn until the brush and sage are slightly more than half burnt.

Check and serve

  1. Check the clams by pulling some out; if they are done, brush off the fire and cinders.

  2. Mix the clams with tomato sauce or cauliflower sauce or ketchup, add butter and spices to taste, and serve.

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

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

  2. Sage + tomatotop 12% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Sage + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together3,312 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Clam + tomatotop 21% of all pairs
    Smell alikemoderate
    Cooked together133 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Butter + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Clams
Main protein that cooks and opens in the heat and smoke of the fire.
Butter
Adds fat for richness and a smoother mouthfeel to the clams.
Dry sage
Burns to release aromatic smoke that flavours the clams.

The step that matters

Checking the clams before serving. Clams are done when their shells open, and pulling a sample out lets you judge without guessing. Undercooked shellfish can be unsafe, while overcooking makes the meat tough and rubbery.

Swap the sage

How well each one fits the dish's main ingredients (clam, butter, tomato):

  1. Garlicfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Sagethe original

Fit is the average pairing score against clam, butter, tomato. 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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