{"id":6401,"slug":"clam-chowder","title":"Clam chowder","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two onions","one leek","a piece of celery","one green onion","one-half pound of salt pork","two ounces of butter","one gallon of stock or fish broth","four potatoes","salt","pepper","a little paprika","one teaspoonful of sugar","one teaspoonful of chopped thyme","a little chopped parsley","four peeled tomatoes (or chopped canned tomatoes)","one hundred Little Neck clams","one-half glass of water","one cup of cracker meal","broken crackers"],"ingredients_norm":["onion","leek","celery","green onion","salt pork","butter","stock or fish broth","potato","salt","pepper","little paprika","sugar","thyme","little chopped parsley","tomato","hundred little neck clam","water","cracker meal","broken cracker"],"steps":["Chop two onions, one leek, a piece of celery and one green onion in small pieces, also cut one-half pound of salt pork in small squares.","Put all together in a vessel with two ounces of butter and simmer till well done.","Then add one gallon of stock or fish broth, four potatoes cut in half inch squares, salt, pepper, a little paprika, one teaspoonful of sugar, one teaspoonful of chopped thyme, a little chopped parsley, and four peeled tomatoes cut in small dices; or chopped canned tomatoes.","Bring to a boil and let cook for about one hour.","Put one hundred well-washed Little Neck clams in a separate vessel and put on fire with one-half glass of water and boil for ten minutes.","Strain the broth and add to the chowder.","Remove the clams from the shells, cut in four pieces and add to the chowder with one cup of cracker meal, and boil for four minutes.","Serve with broken crackers."],"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:w132:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6bec2cb25146ddded112a78ebf79798a78ac04490559d334dcb9b83c3f69dafe","created_at":"2026-08-02T16:52:07Z","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/clam-chowder"}