Description
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
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 4 slices bacon
- 2 tablespoons finely chopped onion
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 8