Hot Clam Tarts

• 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 (6-1/2 oz.) minced clams

1. Preheat oven to 425F.
2. Roll out pastry, then cut into 2-1/2-inch squares.
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. Remove shells from pans and set aside.
5. Reduce oven heat to 350F.
6. Melt butter in small saucepan.
7. Blend in flour; stir in cream, salt, tabasco, sherry and 3 tbsp.
8. Parmesan cheese.
9. Cook over medium heat, stirring constantly, until sauce thickens.
10. Add drained clams and simmer until heated thoroughly.
11. Spoon clam mixture into tart shells; sprinkle mixture into tart shells, and sprinkle with remaining Parmesan cheese.
12. Bake for 5 minutes or until well-heated.
13. Remove from oven; serve immediately.

pastry, butter, flour, light cream, salt, tabasco sauce, sherry, parmesan cheese, clams

Taken from www.foodgeeks.com/recipes/4165 (may not work)