Clam Chowder Tart

Clam Chowder Tart

Made  times

"Very unusual, but hardy and satisfying."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 288 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


Most helpful
Most positive
Least positive

2 thumbs down my whole family hated it.

There is clearly a major time error in this recipe - it needs to cook for at least 40 minutes, maybe a little longer. It's basically a quiche, and that's a fairly constant baking time. The recip...

Other stories that may interest you