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Homemade Clamato Juice

This homemade Clamato juice combines fresh littleneck clams and tomato juice with aromatic herbs and spices for a bold, umami-rich beverage perfect for cocktails or sipping straight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh littleneck clams cleaned and rinsed
  • 4 cups tomato juice high quality or fresh-pressed
  • 3 stalks celery roughly chopped
  • 1 medium onion quartered
  • 4 garlic cloves minced
  • 3 tablespoons fresh lime juice
  • 1 teaspoon hot sauce or to taste
  • 1 tablespoon Worcestershire sauce
  • Sea salt to taste
  • Black pepper to taste
  • 1 cup water
  • 1 bay leaf
  • 2 sprigs fresh thyme

Equipment

  • Large pot or Dutch oven
  • Fine mesh strainer or cheesecloth
  • Blender or food processor
  • Large bowl for catching strained liquid
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Wooden spoon for stirring
  • Glass bottles or containers for storage

Method
 

  1. Rinse clams under cold running water and scrub shells with a stiff brush to remove any sand.
  2. Bring 1 cup water, bay leaf, thyme sprigs, and quartered onion to a boil in a large pot over high heat.
  3. Add clams to the boiling mixture, cover, and steam for 5 to 7 minutes or until shells open; discard any unopened clams.
  4. Strain the clam broth through a fine-mesh strainer into a large bowl, discarding solids.
  5. Allow clams to cool slightly, then remove meat from shells and chop into small pieces.
  6. In a blender, combine chopped clam meat, tomato juice, celery, and minced garlic; blend until smooth.
  7. Stir the blended tomato mixture into the reserved clam broth, then add lime juice, Worcestershire sauce, hot sauce, sea salt, and black pepper; adjust seasoning to taste.
  8. Strain the combined mixture through a cheesecloth-lined fine-mesh strainer into a clean container for a silky texture.
  9. Chill the Clamato juice in the refrigerator for at least 2 hours before serving.

Notes

Chill the juice for at least 2 hours to allow flavors to meld and store in an airtight container in the refrigerator for up to 7 days.