Hot Clam Tarts

1. 1

   Preheat oven to 425F.

2. 2

   Roll out pastry, then cut into 2-1/2-inch squares.

3. 3

   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.

4. 4

   Remove shells from pans and set aside.

5. 5

   Reduce oven heat to 350F.

6. 6

   Melt butter in small saucepan.

7. 7

   Blend in flour; stir in cream, salt, tabasco, sherry and 3 tbsp.

8. 8

   Parmesan cheese.

9. 9

   Cook over medium heat, stirring constantly, until sauce thickens.

10. 10

    Add drained clams and simmer until heated thoroughly.

11. 11

    Spoon clam mixture into tart shells; sprinkle mixture into tart shells, and sprinkle with remaining Parmesan cheese.

12. 12

    Bake for 5 minutes or until well-heated.

13. 13

    Remove from oven; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.