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Soup

Clam Bisque

A soup made by boiling clams and adding stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Clam and beef work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 58 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Clam Bisque

Ingredients

Directions

  1. Cook the chopped clams in boiling water for 15 minutes.

  2. Add 1 cup of good stock to the clams after boiling.

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 + beeftop 20% of all pairs
    Smell alikemoderate
    Cooked together58 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Chopped clams
Provide the main seafood flavor and body of the bisque.
Good stock (beef, lamb, or veal)
Adds savory depth and liquid to the clams.

“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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