Cherrystone Clam Ceviche

1. 1

   Shuck clams into a bowl with their juice.

2. 2

   Save 16 of the best half shells, scrape them clean and refrigerate.

3. 3

   Remove the clams from their juice and check for shell fragments.

4. 4

   Cut into small pieces and place in bowl.

5. 5

   Strain half of the juice over the clams, discard the rest.

6. 6

   Add lime juice, jalapenos, onion, tomato, if using, and cilantro.

7. 7

   Season with black pepper.

8. 8

   Refrigerate overnight.

9. 9

   Spoon the ceviche into the clam shells and serve on crushed ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.