{"id":5214,"slug":"soft-clam-soup-salem","title":"Soft clam soup, Salem","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two dozen clams","a quart of water","a bouquet garni","salt","one pint of thick cream","two ounces of sweet butter","Cayenne pepper","broken crackers"],"ingredients_norm":["clam","water","bouquet garni","salt","thick cream","sweet butter","cayenne pepper","broken cracker"],"steps":["Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole.","Add a quart of water, a bouquet garni, and some salt; bring to a boil, and strain over the clam bellies, which have been placed in a vessel.","Bring to a boil again and add one pint of thick cream and two ounces of sweet butter.","When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen.","Serve broken crackers 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:w61:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"49e4862e10d5d7da2386cfc219c265385d5d40af1d554d01d4eda22e3fd19a5b","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/soft-clam-soup-salem"}