Clam Chowder Tart Chef John Recipes
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| Clam Chowder Tart |
"Very unusual, but hearty and satisfying."
Ingredients :
- 1 (9 inch) tart 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 finely chopped onion
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 55M |
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- 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).
- 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.
- 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.
- Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven.
- 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.
Notes :
- To blind-bake a tart shell, follow these tips in our advice article.
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