| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Seafood, Shellfish |
36 |
Tarts |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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