{"id":5876,"slug":"homemade-clam-soup","title":"Homemade clam soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three dozen Little Neck clams with their juice","One pint of cold water","One-half pint of boiling cream","Two ounces of butter","One cup of broken saltine crackers","Salt","Pepper","A little chopped parsley"],"ingredients_norm":["little neck clams with their juice","cold water","boiling cream","butter","broken saltine cracker","salt","pepper","little chopped parsley"],"steps":["Put three dozen Little Neck clams with their juice in a sauce pan.","Add one pint of cold water, bring to a boil, and skim well.","Add one-half pint of boiling cream and two ounces of butter.","When the butter is melted add one cup of broken saltine crackers.","Season with salt, pepper, and a little chopped 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:w103:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4818a5c25f2495e4e65ed11dc12647f302a34da1b3607fb5537f6dacf52c1cd6","created_at":"2026-08-02T16:46:31Z","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/homemade-clam-soup"}