Clam Chowder Tart

Clam Chowder Tart

Very unusual, but hearty and satisfying.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. 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).
  2. 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.
  3. 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.
  4. Step 4

    Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven.
  5. 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.