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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 1 hr
Prep:: 1 hr

Yield:: 2 servings

Level:: Easy

Ingredients

Spicy Cocktail Sauce:

1 tablespoon lime juice
2 ripe Roma tomatoes
1/2 teaspoon diced pickled chipotles
2 to 3 dashes hot sauce
1/2 tablespoon brown sugar
Salt and pepper, to taste

Oysters and Clams:

4 shucked oysters
4 shucked clams
1 tablespoon chopped cilantro
1 tablespoon diced sweet red pepper
1 tablespoon diced yellow pepper
1 tablespoon diced poblano
1-ounce vodka

Chipotle Vinaigrette:

1 teaspoon olive oil
1 teaspoon chopped shallots
1 teaspoon chopped chipotles (canned)

Garnish:

Lime wedges
Pearl onions
Strips of serrano chile

Directions

Puree all of the spicy cocktail ingredients in a blender. In a medium bowl, spoon the cocktail sauce and vodka over the oysters, clams, peppers, and cilantro and mix gently. Chill.

Whisk together ingredients for chipotle vinaigrette. Divide seafood mixture between two large martini glasses and drizzle vinaigrette over each.

Garnish with lime wedges, pearl onions and strips of serrano chile.

My Private Notes

Name: Border Grill's Sultry Oyster and Clam Martini
Prep time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon lime juice; 2 ripe Roma tomatoes; 1/2 teaspoon diced pickled chipotles; 2 to 3 dashes hot sauce; 1/2 tablespoon brown sugar; Salt and pepper, to taste; 4 shucked oysters; 4 shucked clams; 1 tablespoon chopped cilantro; 1 tablespoon diced sweet red pepper; 1 tablespoon diced yellow pepper; 1 tablespoon diced poblano; 1-ounce vodka; 1 teaspoon olive oil; 1 teaspoon chopped shallots; 1 teaspoon chopped chipotles (canned); Lime wedges; Pearl onions; Strips of serrano chile

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Border Grill's Sultry Oyster and Clam Martini

Spicy Cocktail Sauce:

Oysters and Clams:

Chipotle Vinaigrette:

Garnish:

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My Private Notes

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