Cherrystone Clam Seviche

• 12 cherrystone clams, scrubbed
• 1/3 cup minced red onion
• 5 tablespoons fresh lime juice, plus lime wedges, for serving
• 2 jalapenos, seeded and minced
• 1 medium tomato, seeded and cut into 1/4-inch dice
• 2 tablespoons chopped cilantro
• Freshly ground pepper
• Cilantro sprigs, for serving

1. Shuck the clams over a medium bowl.
2. Scrape and clean 20 of the best half shells and refrigerate.
3. Cut the clams into 1/2 -inch pieces and place them in a clean bowl.
4. Strain 1/4 cup of the clam liquor over the clams.
5. Add the onion, lime juice, jalapenos, tomato and cilantro and season with pepper.
6. Cover and refrigerate for at least 1 hour or for up to 2 hours.
7. Nestle the clam half shells on a bed of finely crushed ice.
8. Spoon the clam seviche and any clam liquor into the cleaned shells.
9. Garnish with cilantro sprigs and serve with lime wedges.

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

Taken from www.foodandwine.com/recipes/cherrystone-clam-seviche (may not work)