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 Fritters
Ingredients
Directions
Prepare the clams
Remove the clams from their shells.
If using large clams, cut each in half.
Place the clams on a thickly folded napkin.
Make the batter
In a bowl, combine the flour, eggs, sweet milk, and clam liquor.
Beat until smooth and free of lumps.
Stir in the clams.
Fry and serve
Heat lard or beef fat in a thick-bottomed frying pan until boiling hot.
Drop spoonfuls of the batter into the hot fat and fry gently.
When one side is a delicate brown, turn to cook the other side.
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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Wheat + milktop 6% of all pairsSmell alikemoderateCooked together2,418 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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Wheat + beeftop 11% of all pairsSmell alikemoderateCooked together319 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + beeftop 12% of all pairsSmell alikemoderateCooked together3,759 recipes
Shared aroma: 1-hexanal (fruit).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- Eggs
- Bind the batter and help the fritters set firm as they cook.
- Wheat flour
- Forms the body of the batter and gives the fritters their structure.
- Sweet milk
- Adds moisture and loosens the flour into a pourable batter.
- Sand clams
- Provide the main flavour and texture of the fritters.
- Clam liquor
- Adds concentrated clam flavour and moisture to the batter.
The step that matters
Frying the batter in very hot fat. The fat must be boiling hot before the batter goes in, so the outside sets and browns quickly instead of soaking up grease. Frying gently after that keeps the centres cooked without burning the outside.
“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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