In a large pitcher, combine the clam-tomato juice, horseradish, hot sauce, lemon juice and Worcestershire sauce. Season with the celery salt and pepper. Pour the liquid into 6 tall shot glasses, leaving room to add 1 oyster to each glass. Garnish each glass with a celery stick.
Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
Recipe courtesy of Chef Lynn Crawford, 2009