Tabasco Raspado

• ½ cup tomato juice, chilled until very cold
• ¼ cup freshly squeezed lime juice
• ¼

In a bowl, combine the tomato juice, lime juice, Tabasco sauce, and bottled clam juice; season to taste with salt. Pour the mixture into a shallow square glass or metal dish and transfer to the freezer, scraping the mixture with a fork every 20 minutes until frozen, about 2 to 3 hours. When frozen, scrape across the surface with a fork to serve.