Combine the lime juice, tomato-clam juice and hot sauce in a pitcher. Mix well and refrigerate until ready to serve.
Spread a small amount of salt in a shallow saucer. Moisten the rims of 4 tall glasses with water and dip in the salt. Fill with ice, then fill halfway with the tomato-clam juice mixture. Top with beer and garnish with celery stalks and lime wedges.
Photograph by Christina Holmes
Recipe courtesy of Marcela Valladolid for Food Network Magazine