{"id":4810,"slug":"clams-with-wine-sauce","title":"Clams with wine sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["as many large clams as you desire to use","Madeira wine","half as much sweet cream as wine","the yolks of three eggs","another half cup of rich cream","Cayenne pepper","salt"],"ingredients_norm":["as many large clams as you desire to use","madeira wine","as much sweet cream as wine","egg yolk","another half cup of rich cream","cayenne pepper","salt"],"steps":["Remove the clams from the shells, cut away the neck, retaining only the bellies.","Cook in Madeira wine for two or three minutes, then put in half as much sweet cream as you have wine, and heat to boiling.","If for six persons, thicken with the yolks of three eggs, add another half cup of rich cream, and season with Cayenne pepper and salt.","Serve in a chafing dish, with small thin bits of toast on the side."],"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:w37:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3cb37bab9046210282bf7290be89e67b2871d0f3d9d829623c18602953278763","created_at":"2026-08-02T16:40:36Z","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-with-wine-sauce"}