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