Hot Clam Tarts

by Kathleen Morrison

Servings: 36

INGREDIENTS

Pastry for 2-crust pie
2 tbsp. butter
2 tbsp. flour
1 cup light cream
1/2 tsp. salt
1/4 tsp. tabasco sauce
2 tsp. dry sherry
1/4 cup grated Parmesan cheese
1 can (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; 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, and sprinkle with remaining Parmesan cheese. Bake for 5 minutes or until well-heated. Remove from oven; serve immediately.

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