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Clam Broth with Whipped Cream

A clam broth soup thickened with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Clam Broth with Whipped Cream

Ingredients

Directions

Make the broth

  1. Combine the canned clam broth and milk in equal parts.

  2. Season with salt, pepper, and butter.

Serve

  1. Drop a tablespoon of whipped cream into hot bouillon cups.

  2. Pour the hot clam broth over the whipped cream.

  3. Serve immediately.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Clam + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together840 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Clam + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together636 recipes

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

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

What each ingredient does

Clam broth
Provides the main savory, briny flavor of the soup.
Milk
Adds body and a mellow, creamy texture to the broth.
Butter
Adds fat for richness and a smooth mouthfeel.
Whipped cream
Adds a light, airy, rich topping that softens the broth's saltiness.

The step that matters

Serve immediately. Whipped cream is a foam of trapped air in fat. Hot broth melts the fat and collapses the air, so the topping loses its lightness within minutes. Adding it to hot cups and serving right away keeps it airy.

“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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