Makes 6 cocktails
• • • • • • •
• 2 kg (about 4½ lb) top-quality ripe tomatoes 2 tsp kosher salt
6 cherrystone clams, scrubbed and flushed 50 ml (¼ cup) white wine
1 clove garlic, crushed
1 small sprig thyme
360 ml (12 fl oz) top-quality vodka or gin
(like Cirka, Pur or Ungava), freezer temperature 1 Thai chili, sliced into very thin rings, seeded
Quarter the tomatoes and add them along with the salt to the bowl of a food processor. Blitz to a chunky purée. Line a colander with layers of cheesecloth (or coffee filters) and place over a bowl. Pour purée into the colander, cover with plastic wrap, and transfer to the refrigerator overnight. Then discard pulp and reserve tomato water, covered.
Meanwhile, poach clams in wine, with thyme and garlic, until they open—about 3 minutes. Remove clams from shell, skewer each on a swizzle stick and distribute between 6 chilled martini glasses. Add to each 60 ml (2 fl oz) vodka, add tomato water to desired strength, and garnish with chili slices.