Spiked Clams and Oysters
Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it’s fine to use water instead. Setting the skillet over a grill gives the dish a touch of smokiness, or you can use your stove turned to medium-high heat.
Recipe information
Yield
serves 6
Ingredients
Chipotle Mayonnaise
Bloody Mary Sauce
Lime-Mint Sauce
Preparation
Step 1
Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Pour the tequila into a medium cast-iron skillet. Add the clams and oysters; tightly cover the skillet with foil. Transfer the skillet to the grill.
Step 2
Cook the oysters and clams until they open (check frequently after 8 minutes, lifting a corner of the foil with tongs). Using the tongs, transfer the clams and oysters as they open to serving bowls; continue to cook until all the oysters and clams are open, up to 5 minutes more. (Discard any that remain closed.) Serve with chipotle mayonnaise and sauces.
Chipotle Mayonnaise
Step 3
Process the mayonnaise, chipotles, lime juice, cumin, and garlic in a food processor until smooth. Season with salt. If not serving immediately, refrigerate in an airtight container up to 4 days.
Bloody Mary Sauce
Step 4
Blend the tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer the tomato puree to a small saucepan, and season with salt.
Step 5
Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.
Step 6
Pass the puree through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish the sauce with celery leaves, if desired.
Lime-Mint Sauce
Step 7
Bring the lime juice, zest, mint, sugar, and 1/2 cup water to a boil in a small saucepan. Remove from heat; cover, and let steep until completely cooled, 20 to 25 minutes.
Step 8
Pass the lime juice mixture through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, stir in tequila.
