Shrimp & Grits
Boil 3 cups Clamato. Whisk in 1 cup cornmeal. Once thickened, stir in 1/2 cup grated parmesan and 1 tbsp butter. Sprinkle with celery leaves and serve with sautéed tiger shrimp.
Pan-fry 1/3 cup chopped bacon until crisp. Remove bacon. Add 1/3 cup each diced carrot, potato, celery and onion. Add 2 cups Clamato, 1 cup water, 2 tsp thyme and 2 minced garlic cloves. Cook until potato is tender. Stir in a 142-g can baby clams just before serving. Garnish with bacon and parsley.