A Bloody Caesar shooter combines vodka and tomato juice with a raw littleneck clam, finished with Worcestershire, Tabasco, and horseradish for a briny, spicy, umami-forward shot that doubles as an appetizer.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party Guide
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Put the clam in the bottom of a shot glass.
Add Worcestershire sauce, Tabasco, and horseradish.
Add vodka and tomato juice.
Sprinkle with celery salt and garnish with a small lime wedge.
Assemble just before serving; raw clams deteriorate quickly once shucked.
clam knife or short sturdy blade · small strainer
Hold the clam flat-side up in a towel. Insert a clam knife or sturdy knife into the hinge, twist gently to pop the shell open, then run the blade underneath to detach the clam from the shell. Keep the liquid.
Prepare the vodka-tomato juice base and seasonings up to 2 hours ahead; refrigerate. Shuck the clam and assemble the shooter immediately before serving to keep it fresh and briny.
Drink the liquid first in one gulp, then eat the raw clam directly from the shell with your fingers or a fork.
Yes: littleneck, cherrystone, or topneck clams all work. Littleneck is traditional and ideal for shooters due to size; avoid tiny Manila clams as they're harder to handle.
Check your Worcestershire sauce label; most traditional brands contain gluten. Use a certified gluten-free Worcestershire if needed.
