Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it’s fine to use water instead. Setting the skillet over a grill gives the dish a touch of smokiness, or you can use your stove turned to medium-high heat.

　　

Ingredients

serves 6

　　1/2 cup tequila

　　12 littleneck clams (about 1 1/4 pounds), scrubbed well

　　12 oysters, such as Malpeque or bluepoint (about 2 pounds), scrubbed well

　　Chipotle Mayonnaise (recipe follows)

　　Bloody Mary Sauce (recipe follows)

　　Lime-Mint Sauce (recipe follows)

　　

Chipotle Mayonnaise

3/4 cup mayonnaise

　　1 tablespoon chipotle chiles in adobo

　　1 teaspoon fresh lime juice

　　1/8 teaspoon ground cumin

　　1 garlic clove

　　Coarse salt

　　(makes about 1 cup)

　　

Bloody Mary Sauce

1/2 pint cherry tomatoes (about 1 cup)

　　1 1/2 teaspoons Worcestershire sauce

　　1/4 teaspoon hot sauce, such as Tabasco

　　1 1/2 teaspoons fresh lemon juice

　　1 small celery stalk, chopped, plus leaves for garnish (optional)

　　Coarse salt

　　1 1/2 teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste

　　(makes about 2/3 cup)

　　

Lime-Mint Sauce

1/4 cup fresh lime juice plus 1 tablespoon freshly grated lime zest (2 to 3 limes)

　　1/2 cup packed fresh mint leaves

　　3 tablespoons sugar

　　3 tablespoons tequila

　　(makes 1 cup)

　　

Step 1

Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Pour the tequila into a medium cast-iron skillet. Add the clams and oysters; tightly cover the skillet with foil. Transfer the skillet to the grill.

　　

Step 2

Cook the oysters and clams until they open (check frequently after 8 minutes, lifting a corner of the foil with tongs). Using the tongs, transfer the clams and oysters as they open to serving bowls; continue to cook until all the oysters and clams are open, up to 5 minutes more. (Discard any that remain closed.) Serve with chipotle mayonnaise and sauces.

　　

Chipotle Mayonnaise

Step 3

Process the mayonnaise, chipotles, lime juice, cumin, and garlic in a food processor until smooth. Season with salt. If not serving immediately, refrigerate in an airtight container up to 4 days.

　　

Bloody Mary Sauce

Step 4

Blend the tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer the tomato puree to a small saucepan, and season with salt.

　　

Step 5

Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.

　　

Step 6

Pass the puree through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish the sauce with celery leaves, if desired.

　　

Lime-Mint Sauce

Step 7

Bring the lime juice, zest, mint, sugar, and 1/2 cup water to a boil in a small saucepan. Remove from heat; cover, and let steep until completely cooled, 20 to 25 minutes.

　　

Step 8

Pass the lime juice mixture through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, stir in tequila.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.