{"id":4442,"slug":"soft-clams-newburg","title":"Soft clams, Newburg","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the bellies of two dozen soft clams","one spoonful of Madeira wine","one and one-half cups of sauce Newburg","salt","pepper","a little Cayenne pepper"],"ingredients_norm":["bellies of dozen soft clam","madeira wine","and half cups of sauce newburg","salt","pepper","little cayenne pepper"],"steps":["Take the bellies of two dozen soft clams and put in a buttered sauté pan, add one spoonful of Madeira wine, cover the pan, and warm them through.","Do not stir, as the clams will break easily.","Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper.","Mix and serve in a chafing 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:w12:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"53c650b81f7088d4390ba627295076f7bee9f6b1f0d41f316fd99118e73e7d55","created_at":"2026-08-02T16:37:02Z","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/soft-clams-newburg"}