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    You are in: Home / Community Forums / Beverages & Cooking with Spirits / Clamato juice recipe anyone?
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    Clamato juice recipe anyone?

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    John DOH
    Sat Nov 20, 2010 11:02 pm
    Food.com Groupie
    Hi Ala Kat!

    Just nodding off and your reply popped up, and this is sort of a "hobby horse" to me...

    "Make it taste better" is always the challenge.

    Six or eight years ago, on a different food chat forum, a Professional Chef identified that the best tomato's on the Planet were grown south of Naples in the "ash fallout" area of Vesuvious, straining the memory bank, these were "San Martino" or something like that, and not available in Canada but accessible in the States. I'd want to try these out if I was making my own clamato juice, rather than using the Mott's product.

    As per my earlier post, using some fresh shrimp shells (or lobster or crab) to get the seafood side of this into the taste would be a good idea. and cooking this down to concentrate the tastes (if Motts is using Tomato paste, they have to be cooking it!) will be necessary.

    You are likely going to use it or freeze it, so you don't need to add preservatives.


    "Presentation" is just about everything,,,mind, the hot sauce is a whole other issue; but having a spear of sweet onion, pickled garlic, choritzo sausage, steamed shrimp and the like, with a stalk of celery can make a "Caesar" out of nothing...cheap vodka, if any,... with this mix, who could taste or appreciate Grey Goose or "Glaciar" versus the cheap stuff?

    My thiughts only

    John
    ala-kat
    Sat Nov 20, 2010 11:34 pm
    Food.com Groupie
    John DOH wrote:
    Hi Ala Kat!

    Just nodding off and your reply popped up, and this is sort of a "hobby horse" to me...

    "Make it taste better" is always the challenge.

    Six or eight years ago, on a different food chat forum, a Professional Chef identified that the best tomato's on the Planet were grown south of Naples in the "ash fallout" area of Vesuvious, straining the memory bank, these were "San Martino" or something like that, and not available in Canada but accessible in the States. I'd want to try these out if I was making my own clamato juice, rather than using the Mott's product.

    As per my earlier post, using some fresh shrimp shells (or lobster or crab) to get the seafood side of this into the taste would be a good idea. and cooking this down to concentrate the tastes (if Motts is using Tomato paste, they have to be cooking it!) will be necessary.

    You are likely going to use it or freeze it, so you don't need to add preservatives.


    "Presentation" is just about everything,,,mind, the hot sauce is a whole other issue; but having a spear of sweet onion, pickled garlic, choritzo sausage, steamed shrimp and the like, with a stalk of celery can make a "Caesar" out of nothing...cheap vodka, if any,... with this mix, who could taste or appreciate Grey Goose or "Glaciar" versus the cheap stuff?

    My thiughts only

    John


    Making a concentrated seafood stock should be easy. I make my veggie stock all the time, just need to gather the shrimp/crab trash and freeze till I have enough.

    I love different garnishes, and have a couple favorite hot sauces. I'm right there with you on the cheap vodka, as the vodka is NOT the star of this drink.

    Thanks for a new perspective on an old standby icon_biggrin.gif
    kejola
    Mon Aug 22, 2011 9:58 pm
    Newbie "Fry Cook" Poster
    I am going to make "clamato" juice this year also. I love everyones ideas. I just saw at the grocery store the other day that "Better than Bouillon" by Superior Quality Foods makes a clam base. These usually cost just over $5.00. the website is www.SUPERIORTOUCH.com and an 8 oz. container on the website costs $5.95. I have not tried the clam base but the beef, chicken, and vegetable base are wonderful.
    John DOH
    Mon Aug 22, 2011 10:15 pm
    Food.com Groupie
    Hi Kejola!

    Can't tell what part of the world you're from as your "about me" is scimpy, but it may be a thought to see if you can't buy "whole shrimp" and de-head them yourself, or try "Red Lobster" or the like restaurants and see if you can't purchase the unused scraps, which would give you a pretty solid start on making a sort of "bisque" that would replace your clam juice.

    Tomato's are just coming into season for me, and peeling these, discarding the seeds and pulp (unless another use comes to mind) draining them of juice and blenderizing them into a sort of uncooked "paste" might get you onto the right route...likewise, there are all sorts of "hot sauce" on offer, and your taste is obviously your own...but the results can come to exactly what you like yourself!

    John
    Fred G
    Wed May 02, 2012 4:37 pm
    Newbie "Fry Cook" Poster
    I've already shucked the fresh clams, strained the broth, added the broth to Campbells Tomato Juice, tried it-Not good, then put in some onion powder and small amount of Wochestershire Sause + salt-Poor at best. The side of the label on Clamato says "dried clam broth" similar to bullion cubes I think. Will look for it in my stores to try again soon. No good receipe yet, however Spicy HOT V-8 is an easy one. Campbells Tomato Juice, Worcester sauce-the best is always LEE & PERRINS and Tabasco Sauce (the name brand has the best taste). Mix to taste. Improves everyday blah tomato juice without adding salt. Keep a jug of the original Clamato or Spicy HOT V-8 juice around to taste test against what you've made. Makes it easier to get close to the original.
    Mama's Kitchen (Hope)
    Fri May 04, 2012 1:43 pm
    Food.com Groupie
    Thanks for sharing that!
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