Elegant, No-Fuss Entertaining with Bar Harbor Foods®

Looking for a party appetizer that feels elevated but doesn’t require hours in the kitchen? These three seafood shooters — Clam Chowder, Lobster Corn Velouté, and Salmon Mousse — use Bar Harbor Foods® pantry staples to deliver gourmet flavor with minimal prep. Perfect for holiday parties, New Year’s gatherings, or anytime you want a “wow” moment in a tiny glass.

Serve one… or create a whole tray for a stunning, sip-able seafood tasting.

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1. Clam Chowder Shooter

Makes: 12–15 mini shooters
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

• 1 can Bar Harbor Foods® New England Clam Chowder
• 1–2 tsp truffle oil (optional but elegant)
• Fresh thyme or parsley sprigs, for garnish
• Mini toasted croutons (optional)

Instructions

1. Heat the chowder:
   Pour the Bar Harbor Clam Chowder into a small pot and warm over medium heat until just simmering. Blend until smooth. Add a splash of milk or cream if you prefer a thinner consistency for sipping.
2. Prepare the shooters:
   Arrange 12–15 mini shot glasses on a tray.
3. Fill & garnish:
   Ladle the hot chowder into the glasses, filling about ¾ full. Top each with a tiny drizzle of truffle oil and a small herb sprig. Add a mini crouton if desired.
4. Serve immediately:
   Perfect warm, cozy, and handheld.

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2. Lobster Corn Velouté Shooter

Makes: 12–15 mini shooters
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

• 1 can Bar Harbor Foods® Lobster Corn Chowder
• Microgreens (pea shoots, chives, or baby arugula)
• Pinch of smoked paprika or sweet paprika

Instructions

1. Warm the soup:
   Add the Lobster Corn Chowder to a saucepan and heat gently, stirring occasionally. If you prefer a silkier finish, blend half the chowder and mix it back in.
2. Pour into glasses:
   Divide the hot soup among your mini shooter glasses.
3. Finish with color:
   Top each shooter with a pinch of smoked paprika for warmth and a few microgreens for brightness and height.
4. Serve:
   Creamy, sweet corn + lobster flavor = instant crowd favorite.

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3. Salmon Mousse Shooter

Makes: 12–15 mini shooters
Prep Time: 10 minutes
Chill Time: 30 minutes

Ingredients

• 1 can Bar Harbor Foods® Wild Salmon, drained
• 4 oz cream cheese, softened
• 2–3 tbsp heavy cream or sour cream (adjust for texture)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp fresh dill or chives, minced
• Salt & pepper to taste
• Crème fraîche, for topping
• Mini crackers or crispbread for serving

Instructions

1. Blend the mousse:
   Add drained Bar Harbor Salmon, cream cheese, cream, lemon juice, Dijon, and herbs to a food processor. Blend until smooth and airy. Adjust with more cream if needed for a pipe-able texture.
2. Season:
   Taste and add salt, pepper, or extra lemon to balance.
3. Pipe into glasses:
   Spoon the mousse into a piping bag or zip-top bag with a corner snipped off. Pipe into mini glasses, filling about halfway.
4. Garnish:
   Add a small dollop of crème fraîche and a herb sprig. Serve with a mini cracker on the side or balanced on the rim.
5. Chill until serving:
   The mousse sets beautifully after 20–30 minutes in the refrigerator.

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Serving Tips

• Mix hot and cold: Serving warm chowders alongside chilled mousse adds variety and keeps guests curious.
• Use clear shot glasses: The layered textures and colors look especially elegant.
• Make ahead:
  • Chowders can be reheated just before serving.
  • Salmon mousse can be made 1 day ahead and piped into glasses the day of.
• Garnish lightly: Tiny touches (microgreens, a sprinkle of paprika, a drop of truffle oil) instantly elevate the presentation.