Elmer's El Salvadorean Clam Salsa

From Salsas, Sambals, Chutneys and Chowchows Good as a dip with chips or saltines. I could see this going super well with cheese pupusas!

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1  cup  minced fresh littleneck clams (about 18 to 20 medium-sized clams)
• 1⁄3 cup lime juice (or 2 and 1/2 limes)
• 1  teaspoon  minced garlic
• 1⁄2 red onion, diced small
• 5  radishes, diced small
• 1  ripe tomatoes, diced small
• 1⁄4 cup cilantro
• 6 -10  dashes Tabasco sauce, depending on your desire for heat
•  salt
•  freshly cracked black pepper

Directions

1. In medium sized bowl, combine all ingredients and mix well.
2. This salsa will keep covered and refrigerated, about 2 days, but is best eaten right away.