THE SHOGUN OF HARLEM!
Theocrat of Pan Tang
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.
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Most disgusting stuff I've ever tasted, and I LIVE on fish-- LOL
SC
man they still make that mess?
el Hombre de Acero
You don't like coctel de camarones? Coctel estilo campechana? Caldo de siete mares?Originally Posted by Cmonster
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...
el Hombre de Acero
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.
Last edited by Hector; Aug 30, '11 at 2:57 AM.
I love Clamato. I've been getting it 2 for $5 every week at Waldbaums Supermarket here in NY.
"The days have gone down in the West behind the hills into shadow...How did it come to this?"
THE SHOGUN OF HARLEM!
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.
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?
el Hombre de Acero
To make a michelada...some use Clamato...others use plain tomato juice...it's a matter of preference...
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