Resuming this thread after a bit of a hiatus:

Canada loves its clam flavoured take on the Bloody Mary. And it's
Alberta's number one cocktail. Although there was an obscure
predecessor called the clamdigger, the modern version was created in
Calgary in 1969 at the Calgary Inn by the Italian-Canadian
restaurant manager as a signature drink for his new Italian
restaurant.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Caesar
 Categories: Beverages, Alcohol, Canadian, Chilies
      Yield: 1 serving
 
      1    Lime or lemon wedge
      1 tb Celery salt
           Ice cubes
      2 fl Vodka
      1 ds Worcestershire sauce
      1 ds Tabasco or other
           hot pepper sauce
      1 pn black pepper
      6 fl Clamato juice
      1    Celery stick
 
  Wet the rim of a cocktail glass with the citrus wedge; set it
  aside for a garnish. Place the celery salt in a small dish and press
  the rim of the glass into the salt to coat. There's enough celery
  salt to rim several glasses.

  Add ice to the glass. Pour vodka, Worcestershire sauce, hot pepper
  sauce and pepper over the ice; top with the tomato-clam juice and
  stir. Garnish with the wedge and a celery stick.

  Optional ingredients: 1 tsp sauerkraut or dill pickle juice

  My secret ingredient: horseradish

  Alternative stir sticks: hot dilled green bean or asparagus stalk

  Turn it into a full meal: scrap the wedge and celery stick for a
  giant steamed, peeled, tail-on prawn and a Kamaboko Krab stick
  garnish!

  JW
 
MMMMM

Cheers

Jim


... This wins the Nobel Prize for cocktail making.

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