Skip to main content
Main

Clam Fritters

A fried batter of clams, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 the batter

  1. Season the chopped clams with salt and pepper.

  2. Make a fritter batter using the flour and the clam liquor.

  3. Stir the clams into the batter.

Fry and serve

  1. Drop spoonfuls of the mixture into boiling fat.

  2. Fry until golden brown and drain.

  3. Serve hot.

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 flavor and savory bulk of the fritters, suspended throughout the batter.
All-purpose flour
Forms the batter's structure, setting into a firm, crisp-edged fritter when fried.
Clam liquor
Adds moisture and briny flavor to the batter, helping it bind with the flour.

The step that matters

Drop spoonfuls into boiling fat. The fat must be hot enough to set the batter's outside quickly. If it is too cool, the fritters absorb excess oil and turn greasy instead of crisp and golden.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes