{"id":5403,"slug":"stuffed-clams","title":"Stuffed clams.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["twenty-four large Little Necks","three fresh mushrooms","one truffle","a little chopped parsley","three ounces of butter","salt","pepper","grated cheese","butter","parsley","lemons"],"ingredients_norm":["twenty large little neck","fresh mushroom","truffle","little chopped parsley","butter","salt","pepper","cheese","parsley","lemon"],"steps":["Remove the clams from twenty-four large Little Necks.","Wash the shells very clean, so there will be no sand in them.","Chop the clams, and mix with three fresh mushrooms chopped fine, one truffle, a little chopped parsley and three ounces of butter.","Season with salt and pepper, and then fill the shells.","Place on a pan, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in the oven for fifteen minutes.","Serve on a napkin, with parsley, and lemons cut in half."],"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:w73:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"5d7588b893f91460b9d847d82f8707c408e52720ec6fc61cf23301fbf15cb01b","created_at":"2026-08-02T16:44:05Z","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/stuffed-clams"}