Hot Clam Tarts Recipe

Makes: 36 Tarts

Pastry for 2-crust pie

2 tablespoons butter

2 tablespoons flour

1 cup light cream

1/2 teaspoon salt

1/4 teaspoon Tabasco sauce

2 teaspoon dry sherry

1/4 cup grated Parmesan cheese

1 (6 1/2-ounce) can minced clams, drained

1. Preheat oven to 425 degrees.

2. Roll out pastry, then cut into 2 1/2-inch squares. Line small 1 1/4-inch muffin pans with pastry squares; prick with folk. Bake for 10 minutes, or until crisp and golden brown. Remove shells from pans and set aside. Reduce oven heat to 350 degrees.

3. Melt butter in small saucepan. Blend in flour, then stir in cream, salt, Tabasco, sherry, and 3 tablespoons Parmesan cheese. Cook over medium heat, stirring constantly, until sauce thickens. Add clams and simmer until heated thoroughly.

4. Spoon clam mixture into tart shells; sprinkle with remaining Parmesan cheese. Bake for 5 minutes, or until well heated. Remove from oven; serve immediately.

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