Name: Clam Fritter
Ingredients: 1 pint of clams; 2 eggs; 1/3 cup of milk; 1 cup of flour; 2 tsp. of baking powder; 1/4 of a tsp. of crushed red pepper; 2 cups of oil for frying ( whatever kind you prefer).; Also, make sure you have enough oil so the fritters cannot sit on the bottom of the pan. Pan sizes vary.

Why it works: Clam and milk match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and 636 recipes mention both. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

The recipe

Ingredients

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

1 pint of clams
2 eggs
1/3 cup of milk
1 cup of flour
2 tsp. of baking powder
1/4 of a tsp. of crushed red pepper
2 cups of oil for frying (whatever kind you prefer).
Also, make sure you have enough oil so the fritters cannot sit on the bottom of the pan. Pan sizes vary.

Directions

Mix all ingredients.
Drop batter by the tablespoon into hot oil.
Fry until golden brown.
If batter seems runny, add a little flour at a time. Mix to test consistency.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

Clam + milktop 9% of all pairs

Aroma overlapstrong

Mentioned together636 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Milk + flourtop 8% of all pairs

Aroma overlaplow

Mentioned together76,993 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + flourtop 8% of all pairs

Aroma overlaplow

Mentioned together104,138 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + milktop 9% of all pairs

Aroma overlapmoderate

Mentioned together88,465 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + peppertop 12% of all pairs

Aroma overlapstrong

Mentioned together26,983 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Milk and flour share little aroma chemistry, yet 76,993 recipes mention both: they likely 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

Clams: Main ingredient that gives the fritters their seafood flavour.
Eggs: Bind the batter and help hold the fritters together as they set.
Flour: Provides structure, so the batter sets into a firm fritter when fried.
Baking powder: Releases gas during cooking, lifting the batter so the fritters puff and stay light.
Milk: Adds moisture and loosens the batter to a drop-able consistency.

The step that matters

Drop batter by the tablespoon into hot oil. Hot oil sets the outside of each fritter quickly, forming a crust that limits oil absorption. If the oil is not hot enough, the fritters soak up grease and turn heavy and soggy. Enough oil also keeps them from sitting on the pan bottom and cooking unevenly.

“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.

IllustrationTomato Soup526 recipes

IllustrationBrown Bread461 recipes

IllustrationMutton Broth292 recipes

IllustrationYorkshire Pudding264 recipes

One surprising pairing every Sunday. Free.

The Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.

Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.

Clam Fritter