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Clam Griddles

A batter of wheat flour and milk mixed with chopped clams, cooked on a greased griddle until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Clam Griddles

Ingredients

Directions

Make the batter

  1. Make a wheat batter by mixing the flour and milk together.

  2. Chop the clams finely and stir them into the batter.

Cook

  1. Drop spoonfuls of the mixture onto a hot, greased griddle.

  2. Cook until golden brown on both sides.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + clamtop 19% of all pairs
    Smell alikemoderate
    Cooked together636 recipes

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

  5. Wheat + clamtop 21% of all pairs
    Smell alikemoderate
    Cooked together27 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Wheat flour
Provides the structure that holds the cakes together as they cook.
Milk
Moistens the flour to form a batter and adds richness and browning.
Clams
Adds the main savory flavour and chewy texture throughout the cakes.

The step that matters

Cook until golden brown on both sides. The griddle must be hot enough to set the batter quickly. If it is too cool, the cakes absorb grease and spread, and they may stay pale and doughy inside. Browning comes from the milk sugars and flour reacting with heat, so both sides need time to set and colour.

“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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