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Fried Clams

Fried clams are clams coated in beaten eggs and powdered crackers, then fried in butter until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Clam and butter work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 840 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fried Clams

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Remove clams from their shells and dry them with a napkin.

Coat and season

  1. Dip each clam in the beaten eggs, then coat with powdered crackers.

  2. Season with coarse sea salt and black pepper.

Fry

  1. Fry in hot butter (400°F / 200°C) until golden brown.

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 + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together840 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Clam + peppertop 25% of all pairs
    Smell alikelow
    Cooked together952 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

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

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

What each ingredient does

Clams
Provide the main seafood body that the coating surrounds and cooks through.
Eggs
Bind the cracker coating so it adheres to the clams during frying.
Powdered crackers
Form a crisp, golden crust that browns when fried.
Butter
Conducts heat for frying and adds richness and browning flavor.

The step that matters

Drying the clams before coating. Surface moisture keeps the egg and cracker coating from sticking evenly and can cause it to slide off or steam rather than crisp in the hot fat.

“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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