Clam Juice Cocktail Recipes

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MEXICAN SHRIMP COCKTAIL



Mexican Shrimp Cocktail image

I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!

Provided by Sarah Z

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 3h15m

Yield 6

Number Of Ingredients 11

2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
½ cup finely chopped red onion
¼ cup fresh cilantro, chopped
1 ½ cups tomato and clam juice cocktail
¼ cup ketchup
¼ cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
¼ cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped

Steps:

  • Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g

MEXICAN SEAFOOD COCKTAIL



Mexican Seafood Cocktail image

Categories     Salad     Shellfish     Tomato     Vegetable     Appetizer     No-Cook     Quick & Easy     Cinco de Mayo     Seafood     Crab     Avocado     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 first-course or light main-course servings

Number Of Ingredients 11

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
Accompaniment: oyster crackers or saltines (optional)

Steps:

  • Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

CLAM JUICE TOMATO COCKTAIL



Clam Juice Tomato Cocktail image

Categories     Non-Alcoholic     Tomato     Brunch     Cocktail Party     Clam     House & Garden     Drink     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 1.

Number Of Ingredients 5

1/8 teaspoon celery salt
2 dashes Tabasco sauce
2 1/2 teaspoon clam juice
2 1/2 teaspoon tomato juice
1 to 2 ice cubes

Steps:

  • Combine all the ingredients in a cocktail shaker and shake vigorously. Strain into a tumbler or goblet.

CLAM BROTH



Clam Broth image

Making clam broth is as easy as steaming clams in water. This recipe will yield one quart of broth.

Provided by Craig Fear

Categories     Broth

Number Of Ingredients 2

7-8 pounds cherrystone or quahog clams
3 cups water

Steps:

  • Clean clam shells of any grit by rinsing and scrubbing in cold, running water. Wild-caught quahogs may need a little further cleaning. If there's a lot of dirt on the shells, soak them in cold water for 5-10 minutes then rinse and scrub them thoroughly with a sturdy brush.
  • Bring the 3 cups of water to a boil in a large, wide stockpot.
  • Add clams and cover pot. Boil for five to ten minutes, or until the shells open. The shells will open at different times. Remove the clams with tongs as they open and set aside to prevent the meats from overcooking.
  • Let the broth sit for about 10 minutes to allow any grit or pieces of shell to settle to the bottom.
  • While the broth sits, remove the meats from their shells and refrigerate if not using them right away. You'll get about 2 cups or 1 pound of clam meats.
  • Slowly strain the broth through a fine mesh colander but don't pour off the last few ounces which contains the grit.
  • Chill whatever you won't be immediately using. Store in the fridge for up to 3 days or in the freezer for up to 3 months.

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