In a pitcher, combine the lime juice, tomato-clam juice and hot sauce. Mix well and chill until ready to serve.
Spread a small amount of salt into a shallow saucer. Moisten the rims of tall glasses and coat them in salt. Fill the glasses with ice and pour in the cocktail. Add the beer and garnish each glass with a celery stick.
To make tomato-clam juice, mix together 1/4 cup clam juice with 3 cups tomato juice.
Recipe courtesy of Marcela Valladolid