Clam Chowder Tart with potatoes

AZ 72

Crumbly bacon and sauteed onions are stirred into a cooked custard of clams, eggs, cream and nutmeg. This concoction is then poured into a pastry shell and baked. Serve hot or at room temperature.

Modified from: Clam Chowder Tart


Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  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, celery and potatoes until potatoes are soft. Scrape vegetables into the clam mixture. Chop the bacon and add into mixture, then pour into mixture into pastry shell.
  4. Bake on the top rack of preheated oven for 45 minutes, or until a toothpick inserted in center comes out clean. Serve warm.
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