Hama Hama Bloody Caesar
This make enough for 4 servings.
For Caesar Mix:
1/3 cup kosher salt
1 tablespoon smoked paprika
2 1/2 tablespoons chili powder
1 cup tomato juice
1 teaspoon dried dill weed
1 tablespoon celery salt
2 1/2 tablespoons Worcestershire sauce
1/2 cup fresh lemon juice
1/2 cup fresh clam juice rendered from Hama Hama clams
2 1/2 teaspoons vinegar based hot sauce of your choice
1 1/2 tablespoons horseradish - grated or prepared (double for extra spicy)
8oz good quality vodka
1 fresh dill sprig
1 lemon wedge
1 cherry tomato
To make your clam juice: put clams in a pot with a splash of water, and steam for 6 minutes or so, or until they're fully opened.
They'll release delicious liquid as they cook, and two pounds should produce the 1/2 cup needed for this recipe (although, the more the merrier!). Be sure to strain the liquid, or at least, pour it out of the pot carefully, to avoid introducing a rock or pebble into your drink.
As far as what to do with the clams themselves... eat them with melted butter, add them to a pasta, or use them for a dip.
To make your drink: find a pitcher or large enough vessel for your mix. Stir together tomato juice, dill weed, celery salt, lemon and clam juice, hot sauce, horseradish and vodka.
Mix salt, paprika and chili powder in a small, shallow plate and wet the rim of your cocktail glass. Press the rim of your glass into the spicy salt and twist. Pour drinks into the prepared glasses and top with garnish.