Clam Ceviche

Submitted by threeovens

"You can use razor clams or littleneck clams for this appetizer."

 

• Ready In: 3hrs
• Ingredients: 7
• Yields: 24 canapes
• Serves: 4

ingredients

• 1 lb razor clams or 1 lb littleneck clams
• 1 pink grapefruit, peeled and segmented juices reserved
• 1 teaspoon pink peppercorns
• 12 fresh mint leaves, slivered
• 1 tablespoon extra virgin olive oil
• kosher salt
• tortilla chips, for serving (round)

directions

1. Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
2. Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
3. Cover, and refrigerate 3 hours.
4. After marinating, season the clam mixture with salt to taste.
5. Serve with tortilla chips or drain well and serve piled on individual chips like a canape.