Talk:Clamato

Module:WikiProject banner/doc
This page is a soft redirect.

Ingredients

Apparantly it's neither fresh juice nor reconstituted, exactly. My can (product of USA, packaged for Canada) says:

Ingredients: water, tomato paste, glucose-fructose, monosodium glutamate, salt, citric acid, seasoning, spices, dried clam broth, colour.

Great article, everyone.

—Michael Z.

Natural colour

"USDA Red 40 to maintain a natural tomato colour." If it's maintained by USDA Red 40 then how can it be a natural tomato colour? Jimp 19Dec05

I think the point of the dye is to aquire the colour associated with natural tomato juice, not that the final colour is natural. Perhaps a better way to phrase it would be, "USDA Red 40 to acquire a natural tomato juice colour."? Dyed red or not, it's a helluva drink. ;) - Dharmabum420 06:16, 19 January 2006 (UTC)

with a dash of high fructose corn syrup, and USDA Red 40 to maintain a natural tomato colour

This sort of dry, matter-of-fact treatment of food modification is excellent. Vranak 03:13, 20 December 2006 (UTC)

Bias

Kevin Rector "made corrections to info on the bloody ceasar based on info at Mott's website." He changed

"Its formula is also similar to the base recipe of the alcoholic bloody caesar, commonly regarded as the national cocktail of Canada. Many recipes of this drink now specify Clamato rather than the original ingredient of mashed clams."

to

"Clamato is the base for the alcoholic bloody caesar, commonly regarded as the national cocktail of Canada. More than 200 million bloody ceasar's are sold each year."

With all due respect to Kevin I don't understand how we can expect the information at a comercial website to be the more correct unbiased version. The edit survives in the following form.

"It is also the base for the alcoholic Caesar, a vodka cocktail invented in Alberta and commonly regarded as the national cocktail of Canada. While the original Caesar, invented the year Duffy-Mott introduced Clamato, was made with tomato juice and mashed clams, Clamato is now the common base for the drink."

I'm going to do a little rewriting of this to make it less biased. Jimp 19Dec05

12-ounce bottles

Are these Canadian (i.e. Imperial) ounces or American ones? If we're talking Canadian bottles and Canadian ounces, then we should give the volume in millilitres first with the Imperial units in brackets. Why? The reason is simply that Canadian bottles are labelled in millilitres. Canadian bottle sizes may be based on Imperial ounces but they are standardised according to the metric system. Thus it's the metric units which can be regarded as correct with the Imperial ones the approximation. 12 Imperial ounces are just a little less than 341 ml. Jimp 19Dec05

French and English

"The Canadian package artwork includes English and French languages." notes the caption under the picture. This is wholely unsurprising for a product sold in Canada. All products prepared for sale in Canada on a large scale are labelled in both French and English. But I s'pose someone who's never lived in Canada may not be aware of this. Jimp 19Dec05

History

Not easy to find any reference to the invention of Clamato in California in 1969. Mott's web site says they acquired the name in 1966, and then apparently reformulated the product.

Military use?

People have often said to me (I know it's not a reputable source or anything but I was wondering whether anyone here knew the truth behind this) that Clamato is used by the US military as an emergency ration for high energy properties or something like that. It does not seem likely (perhaps it is unofficial) but does anyone out there have any sources on this? --Hydraton31 08:26, 10 August 2006 (UTC)

Doesn't taste like seafood.

It might be worth mentioning in the article that, although it is a "seafood blend", there is absolutely nothing about the flavour of Clamato that is reminiscent of seafood. I myself hate clams, oysters, and scallops - the most similar flavours in the seafood family - and even hate tomato juice, but love the taste of Clamato, most likely due to its many other seasonings and ingredients (especially the high-fructose corn syrup, I'd bet). Anyone have any ideas how, outside of my own opinion, no-one I've ever met thinks it tastes anything like seafood and could add that to the article with decent attribution? dharmabum 07:26, 18 May 2007 (UTC)