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Clam Chowder Tart

SUBMITTED BY: Kevin Ryan

"Very unusual, but hardy and satisfying."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 1 star rating.
Read Reviews (2)
Original recipe yield 1 - 9 inch tart

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (9 inch) pie shell, partially baked
  • 48 small soft-shell clams
  • 4 eggs
  • 1 cup light cream
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 slices bacon
  • 2 tablespoons minced onion

DIRECTIONS

  1. Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C).
  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. Beat until smooth, and stir in the clams.
  3. Fry the bacon over moderate heat until crisp, and then remove from pan. Leave a thin layer of fat in the pan, and fry the onions until clear. Scrape onions and bacon fat into the clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell.
  4. Bake on the top rack of preheated oven for 25 minutes, or until a toothpick inserted in center comes out clean. Serve warm.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2003 by BOREZACK
2 thumbs down my whole family hated it. MORE


 
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Nutritional Information
Clam Chowder Tart

Servings Per Recipe: 8

Amount Per Serving

Calories: 303

  • Total Fat: 24.3g
  • Cholesterol: 140mg
  • Sodium: 420mg
  • Total Carbs: 12.7g
  •     Dietary Fiber: 0.5g
  • Protein: 8.2g

VIEW DETAILED NUTRITION

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