Skip to main content
Main

Hot Clam Pepper Roast

A roasted dish of clams and bell peppers cooked with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Hot Clam Pepper Roast

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Clean and prepare the clams.

  3. Chop the bell peppers and sauté them in butter until soft.

Bake

  1. Mix the clams with the sautéed peppers, salt, and pepper.

  2. Place the mixture in a baking dish and roast in the oven for 15-20 minutes.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Clam + peppertop 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

Clams
Provide the main protein and a briny, savory flavor in the dish.
Bell peppers
Soften during sautéing to add sweetness and moisture to the roast.
Butter
Adds fat and richness, helping the peppers soften and brown lightly.

The step that matters

Sautéing the bell peppers until soft. Peppers release water when cooked, and cooking them fully before baking drives off excess moisture. Undercooked peppers can leave the roast watery and keep them crisp instead of tender.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes