Any recipe that features clams, gets my attention, and when it looks this great and also tastes delicious, it's a sure-fire winner. This fabulous soup is wonderful served as an appetizer in small shot glasses, garnished with a rim of salt and pepper and a sprig of rosemary for show! This recipe is courtesy of the good folks at Cloverleaf, and I can't thank them enough. It's terrific.
Smokey Tomato Soup Shots with Clams
Serves 12 as appetizers
2 lb plum tomatoes, halved lengthwise
1/2 sweet onion, cut into wedges
1 clove garlic, halved
1 sprig rosemary
2 tbsp olive oil
1/2 tsp each salt and pepper
1 can Clover Leaf Whole Baby Clams, drained and rinsed
2 tsp chipotle flavoured hot pepper sauce or to taste
1 lemon wedge
rosemary sprigs or celery tops, for garnish
Heat the oven to 300°F. 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.
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.
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, add a splash of vodka, stir and garnish with a rosemary sprig or mini celery stick. Serve hot or cold.
COOK'S NOTE: Double the recipe and serve warm in bowls as a soup course to serve four.