Clam Chowder Tart

Crumbled bacon and sauteed onions are stirred into a custard base of clams, eggs, cream and nutmeg, then baked until the filling is set. Serve hot or at room temperature.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 288 Calories

Ingredients

• ½ teaspoon salt
• 4 eggs
• ¼ teaspoon freshly grated nutmeg
• 1 (9 inch) tart shell, partially baked
• 48 small soft-shell clams
• 1 cup light cream
• ⅛ teaspoon white pepper
• 4 slices bacon
• 2 tablespoons finely chopped onion

Recipe Instructions

Step 1

Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C). Set prebaked tart shell on a baking sheet (see Editor's Note).

Step 2

Chop the clams finely, and reserve 1/2 cup of the liquid. Beat the eggs well, and add clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams.

Step 3

Fry the bacon over moderate heat until crisp, and then remove from pan and set aside. Leave about half a tablespoon of bacon grease in the pan, and add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell.

Step 4

Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven.

Step 5

Bake on the top rack until center is set, or until a knife inserted in center comes out clean, about 25 minutes. Serve hot or warm.