Skip to main content
Main

Canned Clam Fritters

Canned clam fritters are fried clams coated in a seasoned batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Clam and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 36 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Canned Clam Fritters

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the batter

  1. In a bowl, combine flour, baking powder, pepper, and salt.

  2. Add the chopped clams and their liquor to the mixture.

Fry

  1. Drop spoonfuls of the batter into hot meat dripping.

  2. Fry until golden 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. Clam + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together36 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Flour + clamtop 23% of all pairs
    Smell alikelow
    Cooked together576 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Pepper + clamtop 25% of all pairs
    Smell alikelow
    Cooked together952 recipes

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

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

What each ingredient does

Flour
Forms the body of the batter that holds the fritters together.
Baking powder
Releases gas as it reacts, helping the fritters puff and turn light.
Clams
Supply the main flavour and a tender, chewy texture throughout the batter.
Meat dripping
Conducts heat and browns the outside of the fritters while frying.

The step that matters

Dropping the batter into hot dripping. If the fat is not hot enough, the batter absorbs more oil and becomes greasy instead of crisp. Very hot fat sets the outside quickly, forming a crust that seals in the moisture and keeps the inside tender.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes