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Clams in Batter

Clams coated in a flour and baking powder batter and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Clam and flour work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 576 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Clams in Batter

Ingredients

Directions

Prepare

  1. Combine flour and baking powder to make a paste.

Fry and serve

  1. Dip the finely chopped clams into the paste.

  2. Heat oil in a pan and fry the clams until golden brown.

  3. Serve hot.

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 + flourtop 23% of all pairs
    Smell alikelow
    Cooked together576 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Clams
Provide the main filling, with their savory flavor carried inside the batter.
All-purpose flour
Forms the batter paste that coats the clams and crisps when fried.
Baking powder
Releases gas in the batter, helping it puff and turn lighter when fried.

The step that matters

Frying the clams until golden brown. Oil must be hot enough to set the batter quickly and brown it; if the oil is too cool, the coating absorbs grease and turns soggy and heavy.

“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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