{"id":6309,"slug":"bisque-of-clams","title":"Bisque of clams","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one onion","a little celery","leeks","one bay leaf","a few pepper berries","butter","the juice of one quart of clams","one pint of fish broth or water","one cup of rice","one pint of cream","three ounces of butter","salt","a little Cayenne pepper","clams"],"ingredients_norm":["onion","little celery","leek","bay leaf","few pepper berry","butter","juice of quart of clam","fish broth or water","rice","cream","salt","little cayenne pepper","clam"],"steps":["Simmer one onion, a little celery and leeks, one bay leaf and a few pepper berries in butter.","Add the juice of one quart of clams, one pint of fish broth or water, and one cup of rice, and boil for an hour.","Strain through a fine sieve, put back on fire and add one pint of cream.","When hot add three ounces of butter, salt and a little Cayenne pepper.","Parboil the clams, add the juice to the soup, cut the clams in small pieces and serve in the soup terrine.","If desired both clams and broth can be used in making the bisque, and all strained before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w127:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"966a9038da61c10c08180a78c8f5d5396603d0188d443f7fa650cfd02efc75e9","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bisque-of-clams"}