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Clam Michelada

This spicy popular Mexican drink will have you craving more when using clam broth to make your own tomato clam juice. Serves 1

1 Envelope St. Ours Clam Broth

1 fresh lemon

4 oz tomato juice

dash of hot sauce

dash of Worcestershire

 

Dissolve St. Ours Clam powder in 4 oz hot water, whisk in the juice of ½ the lemon, tomato juice, hot sauce, Worcestershire, and soy, set aside to cool. Rim a tall drink glass with salt, fill with ice and slowly pour in half the beer, add ½ the clam juice mixture and stir gently. Top off with more beer and juice to fill the glass. Garnish with a wedge of lemon and a slice of jalapeno to taste.

dash of soy sauce

salt for rim of glass

7 oz Mexican beer

1 fresh jalapeno, seeded, sliced thin

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