{"id":5564,"slug":"scalloped-clams","title":"Scalloped clams.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six dozen Little Neck clams","two ounces of butter","two spoonfuls of flour","half a pint of milk","salt","pepper","the yolks of two eggs","one-half cup of cream","grated cheese","butter"],"ingredients_norm":["little neck clam","butter","flour","milk","salt","pepper","egg yolk","cream","cheese"],"steps":["Put six dozen Little Neck clams in a vessel with their juice, and bring to a boil.","Heat two ounces of butter in a casserole, then add two spoonfuls of flour, and heat through.","Then add the juice of the clams and half a pint of milk, and season with salt and pepper.","The sauce should then be a little thick.","Bind with the yolks of two eggs mixed with one-half cup of cream.","Mix the clams with three-fourths of the sauce and put in a baking dish.","Pour the rest of the sauce over the top, sprinkle with grated cheese, put small bits of butter on top, and bake in hot oven until brown.","Serve in same dish."],"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:w84:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7ff55910da7a338a6ccb13cf43075ae8c9341d93f2708ac9c0408588818780bc","created_at":"2026-08-02T16:46:27Z","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/scalloped-clams"}