Cherrystone Clam Ceviche Recipes

MEXICAN CEVICHE

Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

CHERRYSTONE CLAM CEVICHE

Cherrystone Clam Ceviche image

Provided by Molly O'Neill

Categories appetizer

Time 20m

Yield Four servings

Number Of Ingredients 7

Ingredients

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

Steps:

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

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 263 milligrams, Sugar 1 gram, TransFat 0 grams

CHERRYSTONE CLAMS WITH GARLIC AND PARSLEY

Cherrystone Clams With Garlic and Parsley image

From Fish and Shellfish by James Peterson which I found in the paper. Steam the clams open and then make a sauce from the steaming liquid and then bake. Sounds fantastic but I haven't tried it yet.

Provided by Oolala

Categories Summer

Time 20m

Yield 3 dozen, 6 serving(s)

Number Of Ingredients 7

Ingredients

36 clams, use cherrystone clams, scrubbed and rinsed
1/2 cup dry white wine
6 garlic cloves, finely chopped
3 tablespoons parsley, finely chopped
1 cup heavy cream
salt
fresh ground black pepper

Steps:

Preheat oven to 400 degrees F.
Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
Scoop the clams out of the pot and remove and discard the top shells.
Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
Boil the liquid until it is reduced by half and add the cream.
Continue boiling until it thickens slightly, being careful not to let the cream boil over.
Season with salt and pepper.
Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
Spoon enough sauce into each clam to fill the shell.
Bake 5 minutes until sauce bubbles.

Nutrition Facts : Calories 222.7, Fat 15.6, SaturatedFat 9.2, Cholesterol 83.9, Sodium 66.3, Carbohydrate 5, Fiber 0.1, Sugar 0.3, Protein 12.2

CLAM CEVICHE

Clam Ceviche image

Make and share this Clam Ceviche recipe from Food.com.

Provided by threeovens

Categories < 4 Hours

Time 3h

Yield 24 canapes, 4 serving(s)

Number Of Ingredients 7

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)

Steps:

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.
Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
Cover, and refrigerate 3 hours.
After marinating, season the clam mixture with salt to taste.
Serve with tortilla chips or drain well and serve piled on individual chips like a canape.

Nutrition Facts : Calories 153.4, Fat 4.5, SaturatedFat 0.7, Cholesterol 34, Sodium 682.2, Carbohydrate 10.6, Fiber 1, Sugar 4.2, Protein 17.1

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