Anyone else like Clamato?

[samurainoir]

http://ocanada.com.au/shop/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/e/x/extra.jpeg

http://www.bcliquorstores.com/files/products/569400_0.jpg

[torgospizza]

I tried a Budweiser Chelada once, but the clam part of the Clamato wouldn't let me finish it. I'm more of a V8 guy, I guess.

[Cmonster]

Most disgusting stuff I've ever tasted, and I LIVE on fish-- LOL

SC

[kennermike]

man they still make that mess?

[Hector]

Most disgusting stuff I've ever tasted, and I LIVE on fish-- LOL

SC

You don't like coctel de camarones? Coctel estilo campechana? Caldo de siete mares?

That's what many Mexicans put in those things...lol.

I personally love it...but it has to be in the right dish...and never straight up...

:yes: :smiley13: :grin:

[Hector]

I tried a Budweiser Chelada once, but the clam part of the Clamato wouldn't let me finish it. I'm more of a V8 guy, I guess.

Don't use Clamato on micheladas...just use regular tomato juice, with freshly squeezed lime juice, black pepper, sea salt, and some hot sauce...delicious. Some even use Worcestershire sauce...but that can be a bit overpowering to some.

Many Mexicans do add Clamato to micheladas...but I personally don't use it with beer...I only like Clamato with shelfish cocktail stuff...like shrimp, octopus, clams, squid, scallops, stuff like that.

[johnmiic]

I love Clamato. I've been getting it 2 for $5 every week at Waldbaums Supermarket here in NY.

[samurainoir]

It's cool that Mexico has embraced it. Up here, we're all about the Bloody Ceasar.

As a young lad visiting a bar in the US, I didn't realize it was a Canuck thing until I tried to describe it to a horrified waitress... Who just couldn't wrap her head around the concept of wanting Clam Juice in my Vodka.

[MicromanZone]

Wait, Clamato and beer is a thing? I’m intrigued… Is it at all common in NYC? If headed to Sunset Park in Brooklyn or maybe somewhere in Queens can I can properly enjoy it or attempt to?

[Hector]

Wait, Clamato and beer is a thing? I’m intrigued… Is it at all common in NYC? If headed to Sunset Park in Brooklyn or maybe somewhere in Queens can I can properly enjoy it or attempt to?

To make a michelada...some use Clamato...others use plain tomato juice...it's a matter of preference...

http://mexicofoodandmore.com/wp-content/uploads/2009/04/michelada-by-hartford-courant.jpg

Wikimedia Error (http://en.wikipedia.org/wiki/Michelada)

Michelada (http://mexicanfood.about.com/od/bebidasdrinks/r/michelada.htm)

[Hector]

I tried a Budweiser Chelada once, but the clam part of the Clamato wouldn't let me finish it. I'm more of a V8 guy, I guess.

I tried the Bud michelada (or chelada as they call it)...and did not like it one bit...it's super salty...and it tastes funny...not quite right...

http://1.bp.blogspot.com/_qu-NsGz9y5E/Rsnf6BvlsEI/AAAAAAAAAOc/vZA5Xz6HhU4/s320/Bud+%26+Bud+Light+Chelada+cans+on+Ice.png

It will taste waaaaaaaay better if you just use plain bud (regular or light)...and you then add tomato juice (or Clamato, your choice), squeeze fresh lime, a little bit of black pepper...salt to taste...and hot sauce (Worcestershire sauce. optional)...on crushed ice...much superior to the Bud michelada...

http://3.bp.blogspot.com/_NIIVomMk_q0/Sim-9d9K8XI/AAAAAAAAGc8/YxV57IiP8a0/s320/DSC_0004-1.JPG

:biggrin:

[Hector]

It's cool that Mexico has embraced it. Up here, we're all about the Bloody Ceasar.

As a young lad visiting a bar in the US, I didn't realize it was a Canuck thing until I tried to describe it to a horrified waitress... Who just couldn't wrap her head around the concept of wanting Clam Juice in my Vodka.

I'm going to try that!

:biggrin:

[Cmonster]

Hec, I love you. :heart:

SC

[Hector]

You better!

:enraged: :enraged: :enraged:


:grin:

[4NDR01D]

Can't believe nobody's mentioned Bloody Ceasers. Made like a bloody Mary but with clamato. Extremely popular here in Canada, but I've tried to order them in the States and could only get tomato juice.

[Hector]

Can't believe nobody's mentioned Bloody Ceasers.

Can't believe you didn't read post #9...

:smiley1:

[Brazoo]

Bloody Caesar is a Canadian invention - and hasn't really broken out anyplace else as far as I know.

Wikimedia Error (http://en.wikipedia.org/wiki/Caesar_(cocktail))

I love them - spicy and delicious. I don't like Bloody Marys - too bland.

[samurainoir]

Our Brands - Dr Pepper Snapple Group (http://www.canadadrymotts.ca/brands/motts-clamato/)


A Canadian creation, the Caesar (or Bloody Caesar) was invented in 1969 to celebrate the opening of Marco's Italian restaurant at the Calgary Inn (now the Westin Calgary). Resident mixologist, and food & beverage manager, Walter Chell was commissioned to develop this new cocktail. Inspired by the flavours of Spaghetti Vongole (spaghetti with clams), Walter combined sweet (tomato juice), salty (clam nectar), sour (lime), spicy (Worcestershire sauce) and bitter (celery salt) in his new concoction. After naming the drink for the Roman emperor, legend has it that he served one to an Englishman who exclaimed: "That's a good bloody Caesar!"

Makes sense to me... love spicy pasta with clams and tomato sauce.

Really interesting to compare the American Clamato website to the Canadian. The former emphasizes the Chelada and the Mexican community and the latter the Ceasar and it's invention in Calgary.

[Hector]

The tomato is native to South America. Genetic evidence shows the progenitors of tomatoes were herbaceous green plants with small green fruit and a center of diversity in the highlands of Peru. One species, Solanum lycopersicum, was transported to Mexico, where it was grown and consumed by Mesoamerican civilizations. The exact date of domestication is not known. The first domesticated tomato may have been a little yellow fruit, similar in size to a cherry tomato, grown by the Aztecs of Central Mexico. The word "tomato" comes from the Nahuatl word tomatl, literally "the swelling fruit".

Spanish explorer Cortés may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City, in 1521, although Christopher Columbus, a Genoese working for the Spanish monarchy, may have taken them back as early as 1493. The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it pomo d’oro, or "golden apple".

Aztecs and other peoples in the region used the fruit in their cooking; it was cultivated in southern Mexico and probably other areas by 500 BC. The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination. The large, lumpy tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes.

:biggrin:

[z3zep]

Never heard of it, learn something new everyday. :yeah:

[justzeg18]

I've only had it in a bloody mary type scenario and the people making it kept calling them clam diggers.

[emeraldknight47]

I tried Clamato ONCE. Not to my liking at all. I think I'll just stick with V8....

[Hector]

I don't think Clamato was ever intended to be consumed straight up...it's an accompaniment to other things, like seafood cocktails, micheladas, Bloody Marys, Bloody Caesars, etc...

I don't think V8 would taste that good in those things...that's were Clamato comes in.

[samurainoir]

I actually acquired the taste as a kid, drinking the Clamato they used for bar mix.

Now I drink it straight up without booze most of the time.

I like flying Air Canada because they will stock Clamato. I remember flying Delta for the first time when I was younger and being disappointed that they only had tomato juice.

[torgospizza]

Hector, I really wanted to make a proper michelada tonight, but didn't have all the ingredients, so I winged it. Budweiser, V8, worcestershire sauce, Cholula hot sauce, a dash of soy sauce, and a pinch of garlic salt. I don't know what the heck you'd call it, but it's possibly my new favorite drink. Definitely going to try the real recipe in the near future.