Hot Clam Tarts

These Hot Clam Tarts are a sophisticated yet simple appetizer perfect for parties or elegant dinners. The recipe combines tender minced clams with a rich, velvety cream sauce infused with dry sherry and a hint of Tabasco for subtle heat. Encased in crisp, golden pastry shells made from puff pastry or pie crust, each tart offers a delightful contrast of textures. The savory depth of Parmesan cheese complements the briny sweetness of the seafood, creating a balanced flavor profile that is both comforting and refined. These tarts are easy to assemble ahead of time and bake quickly, making them an excellent choice for entertaining without spending hours in the kitchen. Serve warm for the best experience, allowing the creamy filling to coat the crispy shell perfectly.

Cooking Method: Baking, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 36

Calories: 433.1

Description

These Hot Clam Tarts are a sophisticated yet simple appetizer perfect for parties or elegant dinners. The recipe combines tender minced clams with a rich, velvety cream sauce infused with dry sherry and a hint of Tabasco for subtle heat. Encased in crisp, golden pastry shells made from puff pastry or pie crust, each tart offers a delightful contrast of textures. The savory depth of Parmesan cheese complements the briny sweetness of the seafood, creating a balanced flavor profile that is both comforting and refined. These tarts are easy to assemble ahead of time and bake quickly, making them an excellent choice for entertaining without spending hours in the kitchen. Serve warm for the best experience, allowing the creamy filling to coat the crispy shell perfectly.

Ingredients

2 tablespoon Butter
2 tablespoon Flour
1 cup Light cream
1/2 teaspoon Salt
1/4 teaspoon Tabasco sauce
2 teaspoon Dry sherry
1/4 cup Parmesan cheese; grated
1 can (6.5 oz) Minced Clams

Directions

1
Preheat oven to 425&# 194;Â°F (218ÃÂ°C).
2
Roll out pastry dough on a floured surface and cut into 2 1/2-inch squares.
3
Line small 1 1/2-inch muffin cups with the pastry squares, pressing gently into the corners.
4
Prick the bottom of each pastry shell with a fork.
5
Bake the shells for 10 minutes or until crisp and golden brown.
6
Remove shells from pans and set aside on a cooling rack.
7
Reduce oven temperature to 350ÃÂ°F (177ÃÂ°C).
8
In a small saucepan, melt butter over medium heat.
9
Whisk in flour until smooth to create a roux.
10
Gradually stir in light cream, salt, Tabasco sauce, dry sherry, and 3 tablespoons of the grated Parmesan cheese.
11
Cook, stirring constantly, until the sauce thickens and coats the back of a spoon.
12
Drain the minced clams, reserving the liquid if desired, and add the clams to the sauce.
13
Simmer gently for 1-2 minutes until the clams are heated through.
14
Spoon the hot clam mixture into the prepared tart shells.
15
Sprinkle the remaining Parmesan cheese over the tops of the tarts.
16
Bake for 5 minutes, or until well-heated and the cheese is slightly melted.
17
Remove from oven and serve immediately.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 433.1kcal

% Daily Value *
Total Fat 33.7g52%
Saturated Fat 20.1g101%
Cholesterol 121.3mg41%
Sodium 3486.3mg146%
Total Carbohydrate 12.3g5%
Dietary Fiber 0.4g2%
Sugars 2.2g
Protein 19.6g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use high-quality minced clams and drain them well to prevent a watery sauce.

You can substitute puff pastry for the pie crust if a flakier texture is preferred.

These tarts are best served immediately while hot. If preparing ahead, assemble the shells and filling separately and bake just before serving.

Adjust the amount of Tabasco sauce to taste for more or less heat.

Keywords: appetizer, baking, butter, clam, clams, cream sauce, easy, filling, italian, party food, pastry, parmesan, seafood, shell, tart, tarts

Read it online: https://www.chefs-mate.com/recipe/hot-clam-tarts/