Clam in a Can

Recipe from Jill Dobias

Adapted by Rosie Schaap

Updated June 10, 2024

Clam in a Can
Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Rating
3(119)
Comments
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Jill Dobias, of the East Village restaurant Joe and Misses Doe, is a master of creative cocktails with irreverent names. The Clam in a Can is her spicy, beery riff on an oyster shooter. It also brings a michelada to my mind. Be sure to get your cans very clean and very cold before making the drinks. —Rosie Schaap

Featured in: How Sex, Animals and Obama End Up in Drink Names

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Ingredients

Yield:1 drink
  • 8 to 13ounce beer (something light, like a lager)
  • 1ounce clam juice
  • Splash fresh lime juice
  • 2dashes hot sauce
  • ¼teaspoon each Old Bay and kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

139 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 703 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chill a can. Add ice, beer, clam juice, lime juice and hot sauce. Stir ingredients in can. Sprinkle with Old Bay and kosher salt.

Ratings

3 out of 5
119 user ratings
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Comments

Ben

For those of you brine lovers scrounging for an excuse to drink clam juice, look no further. Oddly, the critical ingredient here was the limes. Make sure the limes are fresh or at least very juicy. I was underwhelmed, but, undaunted, will make this again.

Christopher Sears

Sprinkling the salt and Old Bay on top of the drink, which contains ice, results in an ice-melting effect that leaves a layer of water/dilute drink on top. I would recommend either stirring the two into the drink with the rest of the ingredients, or leaving out the ice and just using a cold beer.

Ben

For those of you brine lovers scrounging for an excuse to drink clam juice, look no further. Oddly, the critical ingredient here was the limes. Make sure the limes are fresh or at least very juicy. I was underwhelmed, but, undaunted, will make this again.

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Credits

Adapted from Jill Dobias, Joe and Misses Doe, New York

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