The concept of adding clam juice to make a brinier Bloody Mary originated, and still remains popular, in Canada. It's typically made with Clamato juice but at North End Grill they shuck cherry stone clams and mix that fresh clam juice into the drink, and then skewer the clam right on top of the highball glass.
North End Grill's Bloody Caesar
About This Recipe
|Active time:||5 minutes|
|Total time:||5 minutes|
|This recipe appears in:||5 Essential Bloody Mary Recipes from North End Grill, NYC|
- 16 ounces North End Grill Bloody Mary Mix
- 6 ounces (3/4 cup) clam juice (fresh or bottled)
- 8 ounces (1 cup) vodka
- 2 tablespoons juice from 1 lemon
- 4 celery spears
- 4 lemon wedges
- 4 raw cherrystone clams, stuck on skewers
Combine bloody mary mix, clam juice, vodka, and lemon juice in a pitcher filled with ice. Stir until well chilled. Serve in individual ice-filled glasses, garnished with celery spears, lemon wedges, and skewered clams.