Bloody Margaret's Clams
From Steambeat 13 years ago
- 30 Minutes to make
- Serves 4-6
I whipped these up surf side this weekend and to most everyone’s surprise they weren’t half bad. My friend had pulled in a cooler full of red snapper and the limit is two per person, it was decided that an impromptu beach cookout was needed. Read more My girlfriend, always the latecomer to these things, and an out of stater, brought clams. The provenance of which wasn’t to certain. This is the gulf we’re an oyster people, as so, clams are typically shunned and relegated to ingredients in other dishes instead of a featured course. But because I’m typically the designated cook, and the only non beer exclusive drinker, it fell to me to improvise with what I had at the ready. Luckily I had a lot of lime, butter, and cilantro which I brought for the fish, a bottle of good gin, and a stolen can of tomato juice ( which I normally cant stomach ) on hand. A Bloody Margaret is a Bloody Mary that has substituted gin for vodka. See less
Ingredients
- 2 pounds of clams shopping list
- 1 can tomato juice shopping list
- 3 limes shopping list
- 4 sprigs of cilantro shopping list
- 1/2 stick of butter (not margarine) shopping list
- 1 teaspoon pepper shopping list
- salt to taste shopping list
- 3 ounces gin shopping list
- (Optional) shopping list
- Tabasco sauce shopping list
How to make it
- Make a large packet out of foil. Add the clams, tomato juice, butter, salt, pepper, and gin. Half and juice the limes into the mixture and toss in the juiced rinds. Add the whole cilantro sprigs last before sealing the packet.
- Place on the grill over medium heat and let steam for 20 to 30 minutes.
- Discard any clams that didn't open.
- Serve with crusty bread.
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