{"id":3804,"slug":"clam-bouillon","title":"CLAM BOUILLON","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 peck of clams (in the shells).","3 cups cold water.","Salt, pepper.","Whipped cream."],"ingredients_norm":["peck of clam","cold water","salt pepper","whipped cream"],"steps":["Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel.","Put in a kettle, add cold water, cover closely and bring water gradually to boiling point, steam until all the shells are opened.","Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups.","Drop a spoonful of whipped cream on top of each service and sprinkle with paprika."],"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/31534","source_ref":"pg:31534:53","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1a3ea083d33a04f75f9bbdb7c70596219efd58a27bd9a01f2158912f76361376","created_at":"2026-08-02T15:44:11Z","updated_at":"2026-08-02T15:44:11Z","notice":"Historical recipe (1913), 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/clam-bouillon"}