{"id":6399,"slug":"clam-broth","title":"Clam broth","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["hard or soft clams","water","a little salt","a small piece of raw celery"],"ingredients_norm":["hard or soft clam","water","little salt","raw celery"],"steps":["Take hard or soft clams and wash well.","Put in vessel with just water enough to cover, a little salt and a small piece of raw celery.","Boil for fifteen minutes, and strain through cheese cloth."],"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:w132:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"86d965d0c97fb325ce30c49ff7b82d247871d4a4e662c7477d1696a61ef09c65","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/clam-broth"}