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Clam Fritters I

Clam fritters made with flour, baking powder, salt, pepper, onion powder, eggs, milk, clams, rice, green pepper, fried in oil.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Clam Fritters I

Timeabout 5 minutes

Ingredients

Directions

Make the batter

  1. Sift together flour, baking powder, and salt.

  2. Beat egg yolks, milk, 1/2 cup clam liquid, and vegetable oil together until blended.

  3. Add the mixture to the sifted ingredients; beat until smooth.

  4. Stir in rice and green pepper.

  5. Beat egg whites until stiff but not dry.

  6. Fold the beaten egg whites into the batter.

Fry and serve

  1. Pour oil to a depth of about 4 inches into a deep saucepan; heat to 350°F using a deep-fat thermometer.

  2. Spoon batter by heaping tablespoons into the hot fat and fry about 5 minutes, allowing about 2½ minutes on each side.

  3. Drain the fritters on absorbent paper.

  4. Serve with Devil Sauce.

Nutrition, whole recipe (rough)

1187Calories
58 gProtein
29 gFat
170 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Shrimp100g cooked99
Egg1 large egg (50g)78
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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 + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whites beaten to stiff peaks trap air, giving the fritters a light, airy interior.
All-purpose flour
Forms the starch and gluten structure that holds the batter together while frying.
Baking powder
Releases gas in the batter, helping the fritters rise and become tender.
Minced clams
Provide the main seafood flavor; their reserved liquid adds savory moisture to the batter.
Cooked rice
Adds bulk and a soft, tender texture inside the fritter.

The step that matters

Folding in the beaten egg whites. Whites must be stiff but not dry, and folded gently so the air is kept. Overbeating or deflating the batter makes the fritters dense rather than light.

Swap the onion

How well each one fits the dish's main ingredients (flour, pepper, egg, milk, clam, rice, sauce):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against flour, pepper, egg, milk, clam, rice, sauce. 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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