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Clam Fritters

Clam fritters are fried batter-coated clams served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Clam Fritters

Ingredients

Directions

Prepare the clams

  1. Remove clams from their shells.

  2. Cut large clams in half.

  3. Place clams on a thickly folded napkin.

Make the batter

  1. In a bowl, combine flour, beaten eggs, sweet milk, and clam liquor. Mix until smooth.

  2. Stir in the clams.

Fry

  1. Heat lard or beef fat in a thick-bottomed frying pan until boiling hot.

  2. Drop spoonfuls of batter into the hot fat. Fry gently.

  3. Turn fritters when one side is a delicate brown.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 bulk of the fritter.
Wheat flour
Forms the batter structure that holds the fritters together when fried.
Eggs
Bind the batter and help it set firm as it cooks.
Sweet milk
Adds moisture and softness to the batter and helps it brown.
Clam liquor
Adds moisture and concentrated clam flavour to the batter.

The step that matters

Heating the fat until boiling hot before frying. If the fat is not hot enough, batter soaks up oil instead of setting quickly, giving greasy, heavy fritters. Hot fat seals the outside fast so the inside cooks through. Frying gently afterward prevents the outside from burning before the centre is done.

“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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