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1
Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds).
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2
Pour the tequila into a medium cast-iron skillet.
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3
Add the clams and oysters; tightly cover the skillet with foil.
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4
Transfer the skillet to the grill.
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5
Cook the oysters and clams until they open (check frequently after 8 minutes, lifting a corner of the foil with tongs).
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6
Using the tongs, transfer the clams and oysters as they open to serving bowls; continue to cook until all the oysters and clams are open, up to 5 minutes more.
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7
(Discard any that remain closed.)
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8
Serve with chipotle mayonnaise and sauces.
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9
Process the mayonnaise, chipotles, lime juice, cumin, and garlic in a food processor until smooth.
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10
Season with salt.
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11
If not serving immediately, refrigerate in an airtight container up to 4 days.
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12
Blend the tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth.
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13
Transfer the tomato puree to a small saucepan, and season with salt.
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14
Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.
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15
Pass the puree through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids.
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16
Stir in the horseradish.
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17
(If not serving immediately, refrigerate in an airtight container up to 1 day.)
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18
Just before serving, garnish the sauce with celery leaves, if desired.
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19
Bring the lime juice, zest, mint, sugar, and 1/2 cup water to a boil in a small saucepan.
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20
Remove from heat; cover, and let steep until completely cooled, 20 to 25 minutes.
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21
Pass the lime juice mixture through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids.
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22
(If not serving immediately, refrigerate in an airtight container up to 1 day.)
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23
Just before serving, stir in tequila.
