Clam Chowder Custard Tart

1. 1

   Position the oven rack on the highest level. Preheat the oven to 375 degrees F (190 degrees C). Place the prebaked tart shell on a baking sheet (see Editor's Note).

2. 2

   Finely chop the clams and reserve 1/2 cup of the liquid. Beat the eggs well, then add the clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams.

3. 3

   Fry the bacon over moderate heat until crisp, then remove it from the pan and set aside. Leave about half a tablespoon of bacon grease in the pan and add the onion. Cook and stir until the onion is softened and translucent, about 5 minutes. Add the clam mixture. Crumble the bacon into the mixture, then pour the mixture into the pastry shell.

4. 4

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

5. 5

   Bake on the top rack until the center is set, or until a knife inserted in the center comes out clean, about 25 minutes. Serve hot or warm.

• Calories 633.97 kcal High
• Protein 67.77 g Good Source
• Carbs 63.68 g Moderate
• Total Fat 10.4 g Moderate
• Saturated Fat 4.67 g High
• Trans Fat 0.23 g High
• Cholesterol 236.72 mg High
• Sodium 7146.64 mg High
• Fiber 0.35 g Low Source
• Sugar 1.64 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 47.67 mg Low Source
• Iron 15.19 mg Good Source
• Potassium 621.12 mg Moderate
• Vitamin A 64.38 mcg_rae Low Source
• Vitamin C 0.47 mg Low Source
• Vitamin D 1.29 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅