CHERRYSTONE CLAM CEVICHE

Cherrystone Clam Ceviche image

Provided by Molly O'Neill

Time 20m

Yield Four servings

Number Of Ingredients 7

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

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.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 263 milligrams, Sugar 1 gram, TransFat 0 grams