Spiked Clams and Oysters

Name: Spiked Clams and Oysters
Yield: serves 6
Ingredients: 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)

January 26, 2012

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 notes

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