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Clam Chowder Tart
Clam Chowder Tart
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Bacon and onions mixed with clam custard, baked until set. Enjoy hot or cool.
Ingredients:
  • 1 (9 inch) tart shell, partially baked
  • 48 small soft-shell clams
  • 4 eggs
  • 1 cup light cream
  • 0.25 teaspoon freshly grated nutmeg
  • 0.125 teaspoon white pepper
  • 4 slices bacon
  • 2 tablespoons finely chopped onion
Instructions:
  • Position the oven rack on the top level and preheat the oven to 375°F (190°C). Place the prebaked tart shell on a baking sheet as directed in the Editor's Note.
  • Finely chop the clams and set aside. Save 1/2 cup of the clam liquid. In a bowl, beat the eggs thoroughly, then mix in the reserved clam liquid, cream, nutmeg, salt, and pepper. Whisk until the mixture is smooth, then gently fold in the chopped clams.
  • Crisp the bacon over medium heat, then set aside. Reserve half a tablespoon of bacon grease in the pan and sauté the onion until softened and translucent, around 5 minutes. Mix crumbled bacon with onions and pour the mixture into the pastry shell.
  • Crumble the crispy bacon over the tart shell, top with onion, then pour in the custard. Place in the preheated oven to bake.
  • Bake on the top rack for around 25 minutes until the center is set and a knife inserted comes out clean. Serve hot or warm.

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