{"id":4068,"slug":"clams-a-la-bechamel","title":"CLAMS A LA BECHAMEL","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 cup chopped clams","1-1/2 cups milk","1 bay leaf","3 tablespoons fat","3 tablespoons flour","1/2 teaspoon salt","1/8 teaspoon cayenne","1/8 teaspoon nutmeg","1 tablespoon chopped parsley","1 teaspoon lemon juice","Yolks of 2 eggs","1/2 cup breadcrumbs"],"ingredients_norm":["clam","milk","bay leaf","fat","flour","salt","cayenne","nutmeg","parsley","lemon juice","egg yolk","breadcrumb"],"steps":["Scald bay-leaf in milk.","Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid.","Add egg.","Add fish.","Put in baking dish.","Cover top with breadcrumbs.","Bake 20 minutes."],"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/15464","source_ref":"pg:15464:76","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3346f2eeabf9be42d1737b20e02fab25d8a0844fa428cc3660a226abdda49fa6","created_at":"2026-08-02T16:10:12Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1918), 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/clams-a-la-bechamel"}