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looking for Canadian Clamato in NYC - can anyone helP?

kwon | Nov 17, 2003 01:08 PM

I went to Montreal a few weeks back and my friends and I were all amazed at the body and flavor of a bivalve bloody mary. They're mad about Clamato in Montreal and I can see why.

But I live in New York and American Clamato is different - I'll take canned Sacramento tomato juice over American Clamato. I even called Mott's to find out and they told me that yes, it's different here and there are no plans to change the recipe here. To put it plain: American Clamato just doesn't hold a candle to the Canadian version.

Any suggestions as to where to find Canadian Clamato in New York or a maybe another American clam & tomato blend worth trying?

Mott's doesn't import it and it may just come down to me smuggling it across the border with Cigars and Cuban rum if there are no other alternatives.

Link: http://mottsclamato.com/

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