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Clams, Fried

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Clam and biscuit work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 48 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Clams, Fried

Ingredients

Directions

  1. If clams are large, divide them.

  2. Roll the clams in egg and pounded biscuit crumbs.

  3. Alternatively, coat with batter and fry as usual.

  4. For Cram Fritters, cut clams into pieces, mix with stiff batter, and drop from a tablespoon to fry.

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. Clam + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Clam + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together337 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Egg + biscuittop 27% of all pairs
    Smell alikemoderate
    Cooked together1,643 recipes

    Shared aroma: nonanal (fat, citrus).

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

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