Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Clam Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Chop large clams slightly and place them in a saucepan.
Boil the clams in their own liquor, adding a little water if needed.
Boil the potatoes until done, then cut them into small squares.
Prepare a pie crust and line a medium-sized pudding dish halfway up the sides.
Invert a small teacup in the center of the dish to support the top crust.
Assemble and bake
Layer clams and potatoes in the dish, seasoning with butter, salt, and pepper, and dredging with flour.
Repeat layering until the dish is filled, adding clam juice and a little water as necessary.
Cover with the top crust, cutting slits for steam to escape.
Bake at 400°F (200°C) for 45 minutes.
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.
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Potato + peppertop 9% of all pairsSmell alikemoderateCooked together8,305 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Clam + potatotop 9% of all pairsSmell alikemoderateCooked together80 recipes
Shared aroma: (z)-4-decenal (green, must).
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Clam + buttertop 11% of all pairsSmell alikemoderateCooked together840 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Potato + buttertop 13% of all pairsSmell alikemoderateCooked together6,456 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
- Clams
- Provide the main savoury filling and their briny liquor flavours the dish.
- Potatoes
- Add body and starch that soak up liquid and give the filling a soft, hearty texture.
- Flour
- Dredged between layers, it thickens the clam juice into a binding sauce.
- Butter
- Adds richness and fat, carrying flavour and helping the top crust brown.
The step that matters
Cover with the top crust, cutting slits for steam to escape.. Steam trapped inside the pie can make the crust soggy or lift it unevenly. Slits let pressure vent as the filling heats, keeping the crust intact and the filling set.
Swap the potato
How well each one fits the dish's main ingredients (clam, butter, pepper, flour):
- Potatothe original
- Capsicumfits about as well
- Shallotfits about as well
- Chivefits less well
Fit is the average pairing score against clam, butter, pepper, flour. 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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