{"id":5371,"slug":"clams-en-cocotte-californienne","title":"Clams en cocotte, Californienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three dozen Little Neck clams","Butter","One-half cup of raw fine-chopped celery","Two heads of fresh mushrooms","A little chives","Some chopped parsley","Salt and pepper"],"ingredients_norm":["little neck clam","butter","raw fine chopped celery","fresh mushroom","little chive","parsley","salt and pepper"],"steps":["Remove three dozen Little Neck clams from their shells and put in an earthen casserole or cocotte dish with two ounces of butter.","Add one-half cup of raw fine-chopped celery, two heads of fresh mushrooms chopped very fine, and a little chives sliced very fine, and some chopped parsley.","Season with salt and pepper, put two more ounces of butter on top, and place in oven to bake.","Cook for twenty minutes, and serve from the cocotte, direct from the oven."],"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:w71:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"9cf70820de8aee669bb4e517ad0e4493f6591540eda248240162dea0f30bc6ea","created_at":"2026-08-02T16:42:55Z","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/clams-en-cocotte-californienne"}