Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Very unusual, but hearty and satisfying.


Recipe Summary

30 mins
25 mins
55 mins
1 9-inch tart


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Editor's Note:

To blind-bake a tart shell, follow these tips in our advice article.

Nutrition Facts

288 calories; protein 8.7g; carbohydrates 12.7g; fat 22.5g; cholesterol 126.5mg; sodium 438mg. Full Nutrition