Clamato Mix
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In Home Bars
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In Cocktails
The Canon Cocktail Book
Ingredient Recipe
The Canon Cocktail Book
Ingredients
3
cups
water, distilled
4
oz
vegetable stock, organic
1
oz
dashi soup base powder, Japanese
1
lb
steamer clam, live, cleaned
20
oz
canned roasted tomatoes
18
oz
canned diced tomatoes
3
oz
canned tomato paste
2
oz
chipotle sauce
Tabasco Chipotle Sauce
1
oz
sriracha hot chili sauce
1
pinch
celery salt
1
pinch
black pepper
Preparation Instructions
Bring water, vegetable stock, and dashi to a boil in a large saucepan over medium-high heat.
Add clams, canned tomatoes, and hot sauces.
Season with celery salt and pepper.
Cover and cook until clams open (3 to 5 minutes).
Remove from heat and discard clams.
Strain into a container filled with 2 quarts of ice.
Allow ice to melt and spin in a centrifuge, or just leave in the fridge for 1 or 2 days to set.
Season with salt and pepper to taste.
Store in the refrigerator.
Cocktails with Clamato Mix
Caesar's Ghost
Ingredient Hierarchy for Clamato Mix
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