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Steamed Clams with Miso Aioli and Harissa

By epicurious · From Open Recipes · 16 ingredients
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Why it works: Miso and clam work together. They rank in the top 31% of all ingredient pairs, and 1 recipes mention both. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

The recipe

Makes 4 servings

Ingredients

Contains: egg, wheat, soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Miso + clamtop 31% of all pairs
    Aroma overlapmoderate
    Mentioned together1 recipe

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

  2. Garlic + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  3. Garlic + misotop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together128 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Bread + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together999 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Garlic + shallottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,949 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (garlic, miso, canola oil, bread, olive, shallot, clam):

  1. Avocadobetter flavor fit
  2. Lemonthe original
  3. Pumpkinabout as good a flavor fit

Fit is the average pairing score against garlic, miso, canola oil, bread, olive, shallot, clam. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).