This recipe was inspired by eating clams and thinking about how we can use them in a recipe (we did a dairy-free clam chowder last year), but also by a recipe we discovered in a cookbook found digging around in a thrift store.
The cookbook is a 1936 edition of the Boston Cooking School Cook Book. The recipe is simple: it proposes mixing 2 parts clam juice and 1 part tomato juice. Nothing more. Alcohol is discretionary.
Intrigued and inspired, I started digging around. The closest thing I found to a modern-day clam cocktail is Clamato, which is a cocktail mix that is apparently quite big in Canada, Mexico, and on cruise ships. It is mixed with typical things like vodka, and not so typical things, like beer. After trying something I found somewhere that strangely suggested mixing half part the mix and half part beer, I can report to you that I am not among those gourmands that enjoy this peculiar beverage during cruise ship happy hours (it tastes just how it sounds).
Dissatisfied, we decided to make our own version. We mixed and measured and sampled until the combination of ingredients seemed just right.
For the clam-squeamish, don't be. If you like Bloody Marys, you will like this one. It is closest to that, except with a clammy twist of je ne sais quoi. For more seafood mixed with alcohol recipes, you can try our Bloody Mary shrimp cocktail.
Clam Juice and Tomato Cocktail
Serving size: 1
You will need:
4 oz tomato juice
2 oz clam juice
1/4 tsp Worcestershire sauce
1/4 tsp hot sauce such as Tabasco
1/4 tsp horseradish
Celery salt to taste
Juice of 1/2 lime
1. In a shaker, with ice combine the above ingredients. Shake well. In a highball glass, add 1 oz to 1 1/2 oz vodka (to taste), 4 ice cubes, and fill with the mix from the shaker. Garnish with lime or lemon wedge. Enjoy!