Hot Clam Tarts

Ingrients & Directions Pastry for 2-crust pie 2 tb Butter 2 tb Flour 1 c Light cream 1/2 ts Salt 1/4 ts Tabasco sacue 2 ts Dry sherry 1/4 c Parmesan cheese; grated 1 cn (6.5 oz) Minced Clams Preheat oven to 425 F. Roll out pastry, then cut into […]

Ingrients & Directions


Pastry for 2-crust pie
2 tb Butter
2 tb Flour
1 c Light cream
1/2 ts Salt
1/4 ts Tabasco sacue
2 ts Dry sherry
1/4 c Parmesan cheese; grated
1 cn (6.5 oz) Minced Clams

Preheat oven to 425 F.

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

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

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

Yields
36 Tarts

RobinDee

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