Cherrystone Clam Ceviche

Name: Cherrystone Clam Ceviche
Total time: 20 min
Yield: Four servings
Cuisine: new england
Ingredients: 12 very fresh cherrystone clams; 6 tablespoons fresh lime juice; 2 jalapeno peppers, stemmed, seeded and minced; 1/2 medium red onion, peeled and diced small; 1 ripe tomato, seeded and diced small, optional; 2 tablespoons chopped cilantro; Freshly ground black pepper to taste

By Molly O'Neill

Total Time: 20 minutes, plus overnight refrigeration
Rating: (0)
Comments: Read comments

Featured in: Nuova England

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Ingredients

Yield:Four servings

12very fresh cherrystone clams
6tablespoons fresh lime juice
2jalapeno peppers, stemmed, seeded and minced
½medium red onion, peeled and diced small
1ripe tomato, seeded and diced small, optional
2tablespoons chopped cilantro
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Shuck clams into a bowl with their juice. Save 16 of the best half shells, scrape them clean and refrigerate. Remove the clams from their juice and check for shell fragments. Cut into small pieces and place in bowl. Strain half of the juice over the clams, discard the rest.
Step 2
Add lime juice, jalapenos, onion, tomato, if using, and cilantro. Season with black pepper. Refrigerate overnight. Spoon the ceviche into the clam shells and serve on crushed ice.