Preheat the oven to 350 degrees F. Lay the bacon on a wire rack set over a foil-lined baking sheet; brush the bacon with maple syrup. Bake until crisp, 20 to 25 minutes. Set aside.
Run the lemon wedge around the rims of 6 glasses. Put the celery salt on a plate and dip the rims of the glasses in the salt to coat.
Combine the clam-tomato juice, lemon juice, vodka, horseradish and Worcestershire sauce in a pitcher and stir well. Season with celery salt and pepper. Fill the prepared glasses with ice, then add the cocktail and the maple bacon.
Photograph by David Malosh
Recipe courtesy of Tiffani Thiessen for Food Network Magazine