Best Cherrystone Clam Ceviche Recipes

CEVICHE ESPECIAL

Steps:

• Slice the fillet into 1-inch long and thin strips. Remove any small bones that may be in the fillet. Wash and scrub the outside of the mussels and clam to avoid any sand entering the food. Slice the squid into thin rings. Clean and devein the shrimp.
• Quickly add the shrimp, squid, mussels and clam to a pot of boiling water. Once the shrimp begin to turn red, remove them and blanch them in cold water immediately. When the mussels and clam begin to open, remove the them along with the squid and blanch in cold water as well. Remove the mussels and clam from the shells.
• Add the fish, lime juice, rocoto sauce, garlic puree, salt, pepper and celery to a ceramic bowl. Mix this together, coating all of the fish. Add the rest of the drained seafood along with the scallops to this mix. Let this sit for 5 to 10 minutes.
• Plate the seafood and add the red onions on top. Any leftover lime juice mix should be poured over the onions and served with the ceviche. Serve alone or with boiled potato, boiled sweet potato and Peruvian choclo.

CHERRYSTONE CLAM CEVICHE

Steps:

• 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.
• 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.

CLAM CEVICHE

Steps:

• Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
• Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
• Cover, and refrigerate 3 hours.
• After marinating, season the clam mixture with salt to taste.
• Serve with tortilla chips or drain well and serve piled on individual chips like a canape.

CHERRYSTONE CLAMS WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 400 degrees F.
• Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
• Scoop the clams out of the pot and remove and discard the top shells.
• Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
• Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
• Boil the liquid until it is reduced by half and add the cream.
• Continue boiling until it thickens slightly, being careful not to let the cream boil over.
• Season with salt and pepper.
• Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
• Spoon enough sauce into each clam to fill the shell.
• Bake 5 minutes until sauce bubbles.