There are many Canadian behaviors that we do n’t approve of , such as watching curling , spelling theater “ dramatics , ” and drinking out of a shot drinking glass that hold back a freeze - dried human toe ( no , we’renot kidding ) . But our neighbors to the Union also have some gravid ideas like hockey game , universal wellness care , Rick Moranis and The Kids In The Hall . They were also right on the money when they decided to add together clam juice to a Bloody Mary , creating the delightfully brinyBloody Caesar .
A brunch - tastic mix ofvodka , tomato juice and clam juice ( or Clamato if you want to be quick about it ) , the Bloody Caesar is undeniably good — unless you ’re supersensitive to shellfish . But good just does n’t reduce it here atSupercall . We take to have sex if clam juice really was the practiced shellfish broth for cocktail . To theSupercallLab !
We made five different shellfish broths from scratch — oyster , lobster , shrimp , mussel and the classic dollar bill . Then we made each into a Bloody Caesar and run it by a panel of tasters to find out precisely which broth is best . study on to find out which briny broth reigned supreme .
Matthew Kelly/Supercall
OYSTER BROTH
Turns out there ’s a reason no one makes huitre stock . We steamed a dozen whole oysters in two cupful of H2O for just a few minute to make the stock . This make our kitchen to reek like the inside of a fisherman ’s boot — for hours . Amazingly , the cocktail make do to domesticate that swampy scent . The Bloody Caesar made with oyster broth had a bright salt and piquant tang . While it was not unanimously beloved , it did have some sports fan . That said , we have no involvement in subject our kitchen to that odor again .
CLAM BROTH
The Bloody Caesar ’s original broth brother , clam broth was a pleasure to make ( we even twist up with some tasty lamellibranch to snack on ) and , as expect , a great increase to the deglutition . vivacious and clean , it spotlight the redolence in the tomato juice . Using homemade clam broth as contradict to storebought Clamato drastically subjugate the saltiness of the cocktail , though , so you might witness yourself attain for the mover and shaker if you like your Bloodies extra savoury .
MUSSEL BROTH
Having never assure mussel stock used anywhere before , we were a bit skeptical . On its own , the misty broth did n’t taste like much , but in the cocktail it was dramatic . Slightly sweetened , very mellow and not at all briny , it made for a round , rich Caesar . Its creamy notes whistle in harmony with the Lycopersicon esculentum juice and luxuriously - fived the spritz of lemon .
SHRIMP BROTH
The rosy hued shrimp stock was severe to leave out — both out of the cocktail and in it . Extremely puny — almost to the item of being a bibulous , cold shrimp bisque — the shrimp Bloody Caesar is for die - severe shrimp fan only . And even then , carry on with caution and an extreme appetency for scampi .
LOBSTER BROTH
We were excited about lobster . “ How luxurious , ” we thought , “ How decadent . ” But the crustacean fell flavorless . We made the broth by first steaming lobsters , then slay the meat , crushing the shells and cooking those with some of the appropriate lobster steaming weewee . So we thought it would be radical - lobstery . But it was not the pantry bevy of flavors we require .
CONCLUSION
While classic clam broth is still a great option , mussel stock was the surprisal shaft dunk shot . Give it a attempt by steam a one - pound bag of mussels with two cups of water until the mussel open ( about 7 minutes ) . Strain the broth off , coolheaded and store in a jar until you are ready to make your cocktail . When that exciting prison term comes , conflate one part mussel broth with four parts tomato juice to make what we call “ tomussel succus ” and mix your Bloody Caesar as usual .
