Hot clam tarts

36 Tarts

Ingredients

Quantity Ingredient
Pastry for 2-crust pie
2 tablespoons Butter
2 tablespoons Flour
1 cup Light cream
½ teaspoon Salt
¼ teaspoon Tabasco sacue
2 teaspoons Dry sherry
¼ cup Parmesan cheese; grated
1 can (6.5 oz) Minced Clams

Directions

Preheat oven to 425 F.

Roll out pastry, then cut into 2½-inch squares. Line small, 1 ½-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.

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