Bloody Mary Clam Shooters Recipes

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

Steps:

• In a pitcher, combine the Bloody Mary mix, clams and their juice and horseradish. Refrigerate for at least 2 hours or overnight.
• Distribute the drink mixture and the clams among 8 shot glasses.
• Serve each with a lemon wedge.

Steps:

• Make the Bloody Mary mix: Stir together the vegetable juice, lime juice, Worcestershire sauce, horseradish, celery salt, Tabasco, and Old Bay Seasoning in a large pitcher. Mix until well combined. Refrigerate until you're ready to pour.
• For each serving, fill a chilled 16-ounce glass with ice. Pour 1 shot of vodka (1 1/2 ounces) over the ice. Fill the glass to the top with Bloody Mary mix. Garnish the glass with a wedge of lime and a celery stalk.
• Steam 1 dozen littleneck clams in a covered pan with 1/4 cup water. As soon as the clams open, remove them from the heat. Remove the clams from their shells. Strain the cooking liquid through a fine sieve. Add 1 cup clam juice to 4 cups Bloody Mary mix. Fill six chilled 16-ounce glasses with ice. Pour 1 shot of vodka (1 1/2 ounces) into each glass. Fill to the top with the Bloody Mary-clam juice mixture. Garnish each Clamary with 2 clams and 2 green olives on toothpicks, as well as a celery stalk. Serves 6.