{"id":5688,"slug":"fried-soft-clams-sauce-tartar","title":"Fried soft clams, sauce Tartar","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one dozen soft clams","flour","beaten eggs","fresh bread crumbs","lard or butter","salt","fried parsley","quartered lemons","Tartar sauce"],"ingredients_norm":["soft clam","flour","egg","fresh bread crumb","lard or butter","salt","fried parsley","lemon","tartar sauce"],"steps":["Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs.","Fry in swimming hot lard or butter.","Season with salt, place on a platter, on a napkin; and garnish with fried parsley and quartered lemons.","Serve Tartar sauce separate."],"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:w91:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1959ded190b2845279b87cbc7c213dff9b95e85f24c243f1580d582553075624","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/fried-soft-clams-sauce-tartar"}