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Florida Clam Bisque

A creamy clam bisque made with clams, veal stock, vegetables, rice, milk, butter, corn starch, and topped with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Florida Clam Bisque

Ingredients

Directions

Make the clam broth

  1. Drain the liquor from the clams and place it in a pot with the veal stock, minced onion, diced carrot, bay leaf, celery, and chopped parsley.

  2. Cook for 15 minutes after boiling.

  3. Strain out the vegetables.

  4. Add the soaked rice to the liquor.

  5. Cook for 20 minutes.

  6. Chop the clams finely.

  7. Add the chopped clams to the pot.

  8. Simmer for an additional 20 minutes.

Make the milk base and serve

  1. In a separate vessel, cook the hot milk thickened with butter and corn starch in boiling water for 10 minutes.

  2. Pour the milk mixture into a tureen.

  3. Add the clam mixture to the tureen.

  4. Top with croutons before serving.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Clams
Provide the main seafood flavor and body of the bisque.
Soaked rice
Releases starch as it cooks, thickening the broth and giving it body.
Corn starch
Thickens the hot milk into a smooth, stable base for the bisque.
Butter
Adds richness and helps smooth the thickened milk mixture.
Milk
Adds creaminess and mild sweetness to the finished bisque.

The step that matters

Thickening the milk with corn starch. Corn starch must be fully cooked in boiling liquid to swell and thicken; undercooked starch leaves a raw, pasty taste and a thin texture.

Swap the onion

How well each one fits the dish's main ingredients (clam, veal, carrot, celery, parsley, rice, milk):

  1. Potatofits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against clam, veal, carrot, celery, parsley, rice, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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