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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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    Recipetweek'r
    Mon Sep 25, 2006 2:43 pm
    Newbie "Fry Cook" Poster
    I LOVE Clamato juice, but the price is outrageous!!! Anybody have a copcat recipe they could share? THANKS!
    Elly in Canada
    Mon Sep 25, 2006 4:42 pm
    Food.com Groupie
    icon_biggrin.gif I sure hope there is too icon_exclaim.gif icon_exclaim.gif icon_exclaim.gif You HAVE to use Clamato to make a proper Caesar icon_exclaim.gif icon_wink.gif
    DEEP
    Mon Sep 25, 2006 6:32 pm
    Food.com Groupie
    http://en.wikipedia.org/wiki/Clamato

    This link is not an actual recipe, but the site says that Mott's itself admits using basically a combo of tomato and clam juices. A good bit of info there. Seems to me you could with ease make your own. I'd check the Mott's bottle to see if they add other spices, and then just wing it. You might want to find the "generic" brands to see if they suite your taste buds. You can always experiment with your own choice of spices.

    Regards,
    DEEP
    Elly in Canada
    Mon Sep 25, 2006 7:26 pm
    Food.com Groupie
    Thanks Deep! I have often thought of making Clamato, but bottled clam juice is veeeery expensive so that would not save us any money icon_exclaim.gif Guess we Canadians will just have to spend the $$$ to get the real stuff... and I have never seen a generic brand either. icon_sad.gif
    DEEP
    Mon Sep 25, 2006 8:29 pm
    Food.com Groupie
    Elly,

    I already make my own tomato juice for my morning wake up drink, as well as a health alternative to caffeine. Since I live alone, I use the 16oz. styro cups. I fill the cup about 2/3 full with crushed tomatoes or tomato puree (28oz. can less than $1 US), then top it off with low sodium chicken or veggie broth, nuke about 3 mins. Top off with large lemon wedge. Don't see why this same thing couldn't be done with clam juice. As a matter of fact, I'll use the juice from a can of tuna or salmom, if I have to use it later in the day. I do the same when using canned greens (one of the few canned veggies that I eat). Why lose all that nutrition! Since I am trying to eliminate coffee from my diet....or at least cut back icon_biggrin.gif my almost homemade tomato juice has become my hot beverage of choice.

    Regards,
    DEEP


    [/i]
    Impera_Magna
    Mon Sep 25, 2006 8:55 pm
    Food.com Groupie
    Homemade Clamato

    1/3 cup tomato juice
    2/3 cup clam juice
    dash of Tabasco Sauce
    3 squirts lemon juice


    From: http://www.cocktail.uk.com/db/ingredient_description.asp?id=235
    =====


    Hope this helps. Good luck!
    NcMysteryShopper
    Wed Feb 07, 2007 9:39 am
    Food.com Groupie
    Bumping for our new friend peester
    Peester
    Wed Feb 07, 2007 10:14 am
    Experienced "Head Chef" Poster
    Hmm have to track down clam juice now! I am on the case.... icon_lol.gif
    Calee
    Wed Feb 07, 2007 11:24 pm
    Food.com Groupie
    Chef #1176206
    Thu Feb 19, 2009 6:32 pm
    Newbie "Fry Cook" Poster
    start with a small can of tomato puree and add water to equal the size of a clamat plastic bottle..i then add the ingriedients listed on the clamato container and just elaborate from there..the key is the puree and water as it is vvery thin with good tomato flover not like heavy tomato juice...i usually pour my concoction back into a clamato container just to fool myself!!!!!!!!i use clam juice but dried powder would be cheaper and better just have not found it at walmart..the clam juice is 1.44 and i use i/2 bottle..karo syrup..onion powder..gharlic salt a nd powder
    John DOH
    Fri Feb 20, 2009 12:02 am
    Food.com Groupie
    A couple thoughts...

    First, "Motts", as on offer here in Canada, ist ingredients as follows:

    Water, tomato paste, glucose fructose, MSG, citric acid, spices, celery seed, dried clam broth, vinegar and spices.

    These are, by law, required to be given in the order of their volume, which hardly yields the "recipe" used, but gives some clues on how you might make your own...

    Going back into the "history" of the Caesar Cocktail, this was a bit of an "innovation" of adding clam juice to what was probably tomato juice of that day (30+ years ago) but I can't see where something perfectly acceptable could not be made with tomato juice and/or puree (I just hate the idea that this is made with tomato paste!) and a concentrated beef broth (or chicken, or vegetable, just getting off the "purist" hobby horse for a minute or two) with equal success.

    I cannot see where you need add MSG to anything, the stuff is near "poison", citric acid is a weak description of lemon or lime juice (I prefer lime); we al add celery salt...if you "need" to have sugar to taste in the mix, well, a "simple syrup" won't be that much of a challenge...

    This should be pretty simple to "knock off" with a blender and a few experiments...if you really needed the seafood taste, what about buying shrimp shells or similar that would be used to flavour "bisques", let alone the Motts cheap solution of using dried out clam spices to get the taste?

    Finding your own preference of "hot sauce" with this is an individual taste thing...the "Tobasco" gets a bit too "vinegary" for me (maybe thats the vinegar in the "Mott's" showing through?), so I switched to "Franks" for a while, but found it wasn't sharp enough, so am now "diddling" with 3 drops of one and 2 of the other, or somewhere between; a tad more "tomato" and a bit less vodka seems better, and you might note that there is no "Worcestshire" in any of my thoughts...

    "Making it the way it tastes best to the Taster"...isn't that what 'Zaar is all about?

    John
    Mama's Kitchen (Hope)
    Sat Feb 21, 2009 3:05 pm
    Food.com Groupie
    You got it dude!
    joerunner2
    Sun Oct 10, 2010 9:22 pm
    Newbie "Fry Cook" Poster
    This isn't the exact recipe, but for the low cost drinker out there. I find that regular beer (preferably light - gotta watch our figures right), 2-3 oz tomato sauce, and sprinkle or two of cayenne pepper. It gives you the same kick and tomato taste that you tend to dismiss as really being beer. That is the point right? Enjoy!
    straightupspirits
    Wed Oct 27, 2010 11:19 am
    Experienced "Head Chef" Poster
    Elly in Canada wrote:
    icon_biggrin.gif I sure hope there is too icon_exclaim.gif icon_exclaim.gif icon_exclaim.gif You HAVE to use Clamato to make a proper Caesar icon_exclaim.gif icon_wink.gif


    I tried a Bloody Caesar for the first time this summer and I'm sold on the drink! Thanks for the great reminder, I'm looking forward to drinking more and more of these for Sunday brunches icon_smile.gif
    ala-kat
    Sat Nov 20, 2010 9:54 pm
    Food.com Groupie
    John DOH wrote:
    A couple thoughts...

    First, "Motts", as on offer here in Canada, ist ingredients as follows:

    Water, tomato paste, glucose fructose, MSG, citric acid, spices, celery seed, dried clam broth, vinegar and spices.

    These are, by law, required to be given in the order of their volume, which hardly yields the "recipe" used, but gives some clues on how you might make your own...

    Going back into the "history" of the Caesar Cocktail, this was a bit of an "innovation" of adding clam juice to what was probably tomato juice of that day (30+ years ago) but I can't see where something perfectly acceptable could not be made with tomato juice and/or puree (I just hate the idea that this is made with tomato paste!) and a concentrated beef broth (or chicken, or vegetable, just getting off the "purist" hobby horse for a minute or two) with equal success.

    I cannot see where you need add MSG to anything, the stuff is near "poison", citric acid is a weak description of lemon or lime juice (I prefer lime); we al add celery salt...if you "need" to have sugar to taste in the mix, well, a "simple syrup" won't be that much of a challenge...

    This should be pretty simple to "knock off" with a blender and a few experiments...if you really needed the seafood taste, what about buying shrimp shells or similar that would be used to flavour "bisques", let alone the Motts cheap solution of using dried out clam spices to get the taste?

    Finding your own preference of "hot sauce" with this is an individual taste thing...the "Tobasco" gets a bit too "vinegary" for me (maybe thats the vinegar in the "Mott's" showing through?), so I switched to "Franks" for a while, but found it wasn't sharp enough, so am now "diddling" with 3 drops of one and 2 of the other, or somewhere between; a tad more "tomato" and a bit less vodka seems better, and you might note that there is no "Worcestshire" in any of my thoughts...

    "Making it the way it tastes best to the Taster"...isn't that what 'Zaar is all about?

    John


    I really like what you had to say here. I've never noticed a clammy or fishy taste to Clamato, but much prefer the consistency of it over tomatoe juice. I like the idea of using another type of broth, playing around until I find one I like. Will be much cheaper, and in the end, tastier to me icon_biggrin.gif Thanks for your thoughts icon_biggrin.gif
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