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Here you will find everything you need to know about the legendary and beloved Bloody Mary. How to make them, how to mix them and how to master them. All courtesy of Bloody Mary, herself.

Boston Bloody Mariner

Bloody Mary with clam juice

This beauty puts a New England spin on a frequent brunch time guest. Complete with clam juice, horseradish and garlic, it's tangy, spicy and fittingly garnished with skewers of fried clam strips. Classic Boston cuisine brought to you by the Society!

Bloody Mary with Clam Juice - Boston Style


  • 10 fluid ounces V8® 100% Vegetable Juice (about 1 1/4 cups), chilled
  • 2 fluid ounces vodka (about 1/4 cup)
  • 2 fluid ounces white wine (about 1/4 cup), chilled
  • 2 fluid ounces clam juice (about 1/4 cup), chilled
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon horseradish
  • 1/4 teaspoon hot pepper sauce
  • 1 teaspoon chopped fresh parsley
  • 1 small clove garlic, peeled and grated

How to make it

Servings: 2

  1. Fill 2 glasses with ice. Stir the vegetable juice, vodka, wine, clam juice, lemon juice, Worcestershire, horseradish, hot pepper sauce, parsley and garlic in a pitcher. Season to taste. Pour the vegetable juice mixture into the glasses.
  2. Serving Suggestion: Garnish with sprigs of fresh parsley or skewers of seaside bites like fried clam strips (add tartar sauce, if you like) and lemon wedges and/or chunks of garlic bread.