It only makes sense that the biggest clam on the planet is found in the waters of Southeast Alaska — and it makes even better sense that big clams make cocktails with big taste.
This isn't your grandma's Bloody Mary — a Bloody Caesar differentiates itself from the Bloody Mary by the addition of Clamato, or clam juice, to the mix. In this case we're using smoked geoduck juice, because of course.
- 16oz R.W. Knudsens or other top quality tomato juice
- Juice from one can of Wildfish Cannery Smoked Geoduck (reserve meat for garnish)
- Juice of 1/2 lemon
- 1 tsp Worcestershire sauce
- 1/2 tsp celery salt
- 1 tsp red pepper flakes
- 1 tsp horseradish (use fresh if available)
- 4 dashes of your favorite vinegar based hot sauce
- a few grinds of black pepper
Combine 4oz of your Geomato (get it?) mixture with 1.5 ounces of non-crappy vodka, garnish with your geoduck chunks, celery hearts, and some kelp pickles (our favorite is Barnacle!), and you're good to go.
For an extra Alaskan experience, you can swap out the vodka for Amalga Distillery's Juneauper Gin — which I suppose would turn this into a Spicy Red Snapper, or is that a Spicy Red Geoduck?
Our base recipe creates about four average-sized cocktails. We suggest doubling it, or in true Alaska spirit, tripling it and celebrating planet Earth's biggest clam with a bunch of your friends.
Heck, whip up a pitcher or two and find out why size matters.