1. In a small bowl, mix together the celery salt, fleur de sel, and lime zest.
2. Moisten the rim of a large glass with a lime wedge and dip into the celery salt mixture to coat. 
3. Fill the glass with ice cubes. Add tomato-clam cocktail, vodka, Worcestershire sauce, and Tabasco sauce. Squeeze in the juice of the lime wedges. 
4. Stir well with a spoon. Garnish with olives, miniature pepper, meat cartridge, and celery stalk. Serve. 

Chef’s secret

For an attractive presentation, thread the green olives onto a toothpick and place on the edge of the glass. Make a slit in the tip of the mini pepper and prop on the rim. Place the meat cartridge and celery upright in the glass.