Bloody Mary

• One 46-ounce can V8 vegetable juice
• 1 1/3 ounces (2 tablespoons plus 2 teaspoons) fresh lime juice
• 1 1/3 ounces (2 tablespoons plus 2 teaspoons) Worcestershire sauce
• 1/4 cup horseradish
• 3 tablespoons celery salt
• 1 tablespoon Tabasco
• 2 tablespoons plus 1 teaspoon Old Bay Seasoning
• 1 1/2 to 2 ounces good vodka for each 10-ounce Bloody Mary
• Lime wedge and celery stalk

1. Make the Bloody Mary mix: Stir together the vegetable juice, lime juice, Worcestershire sauce, horseradish, celery salt, Tabasco, and Old Bay Seasoning in a large pitcher.
2. Mix until well combined.
3. Refrigerate until youre ready to pour.
4. For each serving, fill a chilled 16-ounce glass with ice.
5. Pour 1 shot of vodka (1 1/2 ounces) over the ice.
6. Fill the glass to the top with Bloody Mary mix.
7. Garnish the glass with a wedge of lime and a celery stalk.
8. Steam 1 dozen littleneck clams in a covered pan with 1/4 cup water.
9. As soon as the clams open, remove them from the heat.
10. Remove the clams from their shells.
11. Strain the cooking liquid through a fine sieve.
12. Add 1 cup clam juice to 4 cups Bloody Mary mix.
13. Fill six chilled 16-ounce glasses with ice.
14. Pour 1 shot of vodka (1 1/2 ounces) into each glass.
15. Fill to the top with the Bloody Maryclam juice mixture.
16. Garnish each Clamary with 2 clams and 2 green olives on toothpicks, as well as a celery stalk.
17. Serves 6.

vegetable juice, lime juice, worcestershire sauce, horseradish, celery salt, tabasco, vodka, celery stalk

Taken from www.epicurious.com/recipes/food/views/bloody-mary-381886 (may not work)