Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Border Grill's Sultry Oyster and Clam Martini
- Level: Easy
- Total: 1 hr
- Prep: 1 hr
- Yield: 2 servings
- Level: Easy
- Total: 1 hr
- Prep: 1 hr
- Yield: 2 servings
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.
