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Clam Fritters

Fried batter-coated clams served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Clam Fritters

Ingredients

Directions

Prepare

  1. Drain and chop the clams.

  2. Season the clams with salt and pepper.

Make and fry the fritters

  1. In a bowl, make a fritter batter using the flour.

  2. Stir the clams into the batter.

  3. Drop spoonfuls of the mixture into boiling fat.

  4. Fry until brown, then drain and serve.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Clam + flourtop 23% of all pairs
    Smell alikelow
    Cooked together576 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Clam + peppertop 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

Clams
Provide the main flavour and bulk of the fritters, suspended in the batter.
Flour
Forms the batter that binds the clams and sets into a firm, crisp-edged fritter when fried.

The step that matters

Drop spoonfuls into boiling fat. The fat must be hot enough that the batter sets and browns quickly on contact; if it is too cool, the fritters absorb excess fat and turn greasy and heavy.

“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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