{"id":4630,"slug":"clams-bateliere","title":"Clams bâtelière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one dozen soft clams","salt","pepper","maître d'hôtel sauce","a thin slice of salt pork","quartered lemon","parsley"],"ingredients_norm":["soft clam","salt","pepper","maitre d'hotel sauce","thin slice of salt pork","lemon","parsley"],"steps":["Separate the bellies from one dozen soft clams and put them back in their half shells.","Season with salt and pepper.","Cover with maître d'hôtel sauce.","Put a thin slice of salt pork over the top.","Place in oven and bake.","Garnish with quartered lemon and parsley."],"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:w24:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4b403749a374b34b0f370a9816abbbfc6a66225699e9f62d3b6df2cb346da5cd","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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/clams-bateliere"}