Clam Chowder Tart

This Clam Chowder Tart is a creative twist on the classic New England soup.

Flaky pastry crust, tender clams, and a rich, creamy filling come together in a show-stopping dish that’s perfect for a dinner party or special occasion.

Ready Time

2 hrs

Yields

8 servings

Ingredients

1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup ice-cold water
2 tablespoons unsalted butter, melted
1 medium onion, diced
2 cloves garlic, minced
1 pound clams, scrubbed and rinsed
1 cup clam juice
1 cup heavy cream
1/2 cup whole milk
2 teaspoons dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
2 large eggs, beaten
1 tablespoon chopped fresh parsley

Instructions

Preheat oven to 375°F.

In a large bowl, whisk together flour, confectioners’ sugar, and salt.

Add cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer to a 9-inch tart pan with a removable bottom.

Trim the edges and press the dough into the corners of the pan.

Chill in the refrigerator for 15 minutes.

Line the dough with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

Continue baking for an additional 10-12 minutes, or until lightly golden.

Let cool completely.

In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the clams, clam juice, heavy cream, whole milk, thyme, oregano, salt, and pepper to the skillet.

Bring to a simmer and cook for 5-7 minutes, or until the clams are tender.

In a small bowl, whisk together the beaten eggs and a pinch of salt.

Stir a tablespoon of the hot clam mixture into the eggs, then gradually pour the egg mixture into the skillet, whisking constantly.

Roll out the remaining dough on a lightly floured surface to a thickness of about 1/8 inch.

Use a cookie cutter or the rim of a glass to cut out circles of dough.

Place the dough circles on top of the tart, overlapping them slightly to cover the entire surface.

Brush the dough with the beaten eggs and sprinkle with chopped parsley.

Bake for an additional 25-30 minutes, or until golden brown.

Notes

The key to making a flaky crust is to keep the butter cold and handle the dough gently. Don’t overwork the dough or it’ll be tough.

Make sure to chill the dough for at least 30 minutes to allow the gluten to relax, making it easier to roll out.

When lining the tart pan with the dough, press it into the corners carefully to prevent it from shrinking during baking. Don’t skip the step of baking the crust with parchment paper and pie weights or beans, as this helps prevent the crust from bubbling up.

When cooking the clams, make sure to stir constantly to prevent them from sticking to the skillet.

When adding the egg mixture to the skillet, do it slowly and whisk constantly to prevent scrambled eggs. Use a variety of clams, such as cherrystone or littleneck, for the best flavor.

This tart is best served warm, but it can be refrigerated for up to 3 days or frozen for up to 2 months.