Spiked Clams and Oysters

• 1/2 cup tequila
• 12 littleneck clams (about 1 1/4 pounds), scrubbed well
• 12 oysters, such as Malpeque or bluepoint (about 2 pounds), scrubbed well
• Chipotle Mayonnaise (recipe follows)
• Bloody Mary Sauce (recipe follows)
• Lime-Mint Sauce (recipe follows)
• 3/4 cup mayonnaise
• 1 tablespoon chipotle chiles in adobo
• 1 teaspoon fresh lime juice
• 1/8 teaspoon ground cumin
• 1 garlic clove
• Coarse salt
• (makes about 1 cup)
• 1/2 pint cherry tomatoes (about 1 cup)
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot sauce, such as Tabasco
• 1 1/2 teaspoons fresh lemon juice
• 1 small celery stalk, chopped, plus leaves for garnish (optional)
• Coarse salt
• 1 1/2 teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste
• (makes about 2/3 cup)
• 1/4 cup fresh lime juice plus 1 tablespoon freshly grated lime zest (2 to 3 limes)
• 1/2 cup packed fresh mint leaves
• 3 tablespoons sugar
• 3 tablespoons tequila
• (makes 1 cup)

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).
2. Pour the tequila into a medium cast-iron skillet.
3. Add the clams and oysters; tightly cover the skillet with foil.
4. Transfer the skillet to the grill.
5. Cook the oysters and clams until they open (check frequently after 8 minutes, lifting a corner of the foil with tongs).
6. 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.
7. (Discard any that remain closed.)
8. Serve with chipotle mayonnaise and sauces.
9. Process the mayonnaise, chipotles, lime juice, cumin, and garlic in a food processor until smooth.
10. Season with salt.
11. If not serving immediately, refrigerate in an airtight container up to 4 days.
12. Blend the tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth.
13. Transfer the tomato puree to a small saucepan, and season with salt.
14. Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.
15. Pass the puree through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids.
16. Stir in the horseradish.
17. (If not serving immediately, refrigerate in an airtight container up to 1 day.)
18. Just before serving, garnish the sauce with celery leaves, if desired.
19. Bring the lime juice, zest, mint, sugar, and 1/2 cup water to a boil in a small saucepan.
20. Remove from heat; cover, and let steep until completely cooled, 20 to 25 minutes.
21. Pass the lime juice mixture through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids.
22. (If not serving immediately, refrigerate in an airtight container up to 1 day.)
23. Just before serving, stir in tequila.

tequila, littleneck clams, oysters, mayonnaise, limemint sauce, mayonnaise, chipotle chiles, lime juice, ground cumin, garlic, salt, cherry tomatoes, worcestershire sauce, hot sauce, lemon juice, celery stalk, salt, horseradish, lime juice, mint leaves, sugar, tequila

Taken from www.epicurious.com/recipes/food/views/spiked-clams-and-oysters-392202 (may not work)