Smokey Tomato Soup Shots with Clams

Makes12 appetizers
Prep Time15 min
chill Time 2 h
Time to Table225 min

This rich cold soup can be made ahead and used as a first course or an appetizer for entertaining that will have your guests talking about your party for weeks. Or, for an instant shortcut, use your favourite prepared tomato soup and simply add the clams and hot sauce to taste.


2.2 lb (1 kg) plum tomatoes, halved lengthwise
1/2 sweet onion, cut into wedges
1 clove garlic, halved
1 sprig rosemary
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) each salt and pepper
1 can (142 g) Clover Leaf Whole Baby Clams, drained and rinsed
2 tsp (10 mL) chipotle flavoured hot pepper sauce or to taste



  1. Heat the oven to 300°F (150°C) . Toss the tomatoes, onion, garlic and rosemary with the olive oil, salt and pepper. Roast for 90 minutes or until very tender; discard the rosemary sprig.
  2. Transfer the roasted vegetables to a blender and process until smooth. Strain the mixture through a fine sieve; discard solids. Chill for 2 hours or for up to 2 days. Just before serving, stir in the clams and hot sauce. Pour into 2 oz. shot glasses to serve as an appetizer. Makes 12 appetizers.


  1. Toss coarse sea salt with the coarse pepper in a shallow dish. Moisten the shot glass rims with a lemon wedge; turn the moistened rim in the salt and pepper mixture to coat. Fill each glass carefully with soup and garnish with a mini celery stick.
  2. Double the recipe and serve warm in bowls as a soup course to serve four.
  3. Add a splash of vodka or tequila to make this a cocktail and appetizer in one.
  4. For an instant shortcut, use your favourite prepared tomato soup and simply add the clams and hot sauce.


per serving
% Daily
Fat3 g5%
Saturated Fat0.5 g
Trans Fat0 g
Saturated + Trans3%
Cholesterol10 mg
Sodium170 mg7%
Carbohydrate5 g2%
Fibre1 g4%
Sugar3 g
Protein3 g
Vitamin A8%
Vitamin C20%

Claims per serving

Low in Fat Low in Saturated Fat
Trans Fat Free Low in Cholesterol
Source of Vitamin A Good Source of Vitamin C
Excellent Source of Iron 

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