Classic Mixology: Cocktail & Mixed Drink Recipes

Clam Cocktail

Source:  Modern American Drinks page:  35
6 clam

Ingredient: clam

What it is:  Additive

In culinary use, within the eastern coast of the USA, the term "clam" most often refers to the hard clam Mercenaria mercenaria. Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on the size and species of the clam. They can also be made into clam chowder (a popular soup in the U.S. and Canada) and even used in drinks.

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little-neck clams

Ingredient: salt

What it is:  Additive

A dietary mineral composed primarily of sodium chloride that is essential for animal life, but can be toxic to many land plants. Salt flavor is one of the basic tastes, making salt the oldest, ubiquitous food seasoning. Salt is also an important preservative. Salt for human consumption is produced in different forms: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. It is a crystalline solid, white, pale pink or light gray in color, normally obtained from sea water or rock deposits.

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Ingredient: pepper

What it is:  Additive

Fruit of the black pepper plant, known as a peppercorn when dried, is a small drupe, dark red when fully mature, containing a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described as black pepper, white pepper, green pepper, and very often simply pepper.

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2 dash lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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1 dash Tabasco

Ingredient: Tabasco

Also Known As:  hot sauce What it is:  Additive

Tabasco sauce is a mass-produced brand of hot sauce made from tabasco peppers (Capsicum frutescens var. tabasco), vinegar, and salt, and aged in white oak barrels for three years. It has a hot, spicy flavor and is popular in many parts of the world.

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cayenne pepper

Ingredient: cayenne pepper

Also Known As:  Guinea pepper or bird pepper What it is:  Additive

A hot, red chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice known as cayenne pepper.  It is generally rated at 30,000 to 50,000 Scoville Units.

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Put into a large cocktail-​glass a half-​dozen little- neck clams with all their liquor, season with pepper and salt to taste; add two dashes lemon-​juice, one dash Tobasco sauce, and a very little cayenne pepper.