Why it works: Clam and parsnip work together. They rank in the top 47% of all ingredient pairs, and cooks put them together in 2 recipes. Both carry beta-pinene, which smells pine, resin. The science ↓
Clam Fritters
Ingredients
Directions
Prepare
Chop the clams finely.
Prepare the batter as directed for Parsnip Fritters.
Mix the clams into the batter.
Fry
Heat lard in a pan until smoking hot.
Drop tablespoonfuls of the mixture into the hot fat.
Fry until golden brown.
Drain on brown paper to remove excess grease.
Serve
Serve hot.
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.
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Clam + parsniptop 47% of all pairsSmell alikelowCooked together2 recipes
Shared aroma: beta-pinene (pine, resin).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Clams
- Provide the main flavour and form the body of each fritter.
- Batter
- Binds the clams and fries into a crisp, golden coating around a tender interior.
- Lard
- Frying fat that transfers heat quickly and browns the outside of the fritters.
The step that matters
Heat the lard until smoking hot before frying. Hot fat sets the batter's outside quickly, so the fritters brown and absorb less grease. If the fat is not hot enough, the batter soaks up oil and turns heavy and greasy.
“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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