Cherrystone Clam Seviche

1. 1

   Shuck the clams over a medium bowl.

2. 2

   Scrape and clean 20 of the best half shells and refrigerate.

3. 3

   Cut the clams into 1/2 -inch pieces and place them in a clean bowl.

4. 4

   Strain 1/4 cup of the clam liquor over the clams.

5. 5

   Add the onion, lime juice, jalapenos, tomato and cilantro and season with pepper.

6. 6

   Cover and refrigerate for at least 1 hour or for up to 2 hours.

7. 7

   Nestle the clam half shells on a bed of finely crushed ice.

8. 8

   Spoon the clam seviche and any clam liquor into the cleaned shells.

9. 9

   Garnish with cilantro sprigs and serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.