Razor Clam Ceviche

• 1 pound razor clams, rinsed and scrubbed
• 1 pink grapefruit, peeled, segmented, juice reserved
• 1 teaspoon pink peppercorns
• 12 fresh mint leaves, slivered
• 1 tablespoon extra virgin olive oil
• Salt
• Round tortilla chips

1. Use a paring knife to gently pry apart clam shells and then cut meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon.
2. Cut meat into half-inch pieces.
3. Place in a bowl.
4. Dice grapefruit segments and add them to the bowl with reserved juice, pink peppercorns, mint and olive oil.
5. Fold together and refrigerate 3 hours.
6. Season clam mixture with salt to taste.
7. Serve in appetizer portions with chips, or drain well and pile onto chips to make canapes.

razor clams, pink grapefruit, peppercorns, mint, extra virgin olive oil, salt, tortilla chips

Taken from cooking.nytimes.com/recipes/1013475 (may not work)