Cherrystone Clam Ceviche

• 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

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

cherrystone clams, lime juice, peppers, red onion, tomato, cilantro, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4376 (may not work)