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Clam Bouillof with Whipped Ceeam

A broth of clams simmered in water, seasoned with salt and pepper, served in cups topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Clam and cream work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 245 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Clam Bouillof with Whipped Ceeam

Ingredients

Directions

Prepare the clams

  1. Wash and scrub clams with a brush, changing the water several times.

Steam the clams

  1. Put clams in a kettle, add cold water, and cover tightly.

  2. Bring to a boil gradually and steam until shells open.

Strain and serve

  1. Strain the liquor through cheesecloth.

  2. Season with salt and pepper.

  3. Serve in bouillon cups topped with whipped cream.

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 + creamtop 21% of all pairs
    Smell alikelow
    Cooked together245 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Clam + peppertop 25% of all pairs
    Smell alikelow
    Cooked together952 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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

Clams
Provide the main flavour and the savoury liquor that becomes the bouillon.
Cold water
Helps extract flavour from the clams as it heats gradually.
Whipped cream
Adds richness and a soft, cool contrast to the hot broth.

The step that matters

Bring to a boil gradually and steam until shells open. Heating slowly and steaming gently keeps the clams tender and rubbery-free, while the shells opening shows they are cooked. Overheating toughens the meat and can make the broth cloudy or bitter.

“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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