Wild Clam Ceviche
Five of whole butter or cockle clams should yield about 1-2 cups of cleaned, chopped meat.
To clean clams:
Pry open shells and remove meat by releasing abductor muscle on each side of shell. Trim and discard dark portions of the belly. Trim dark end of siphon and discard. If desired, remaining body meat can be rinsed in cold salt water to remove any sand. Chop clam meat and reserve in a small bowl.
1 cup fresh lime juice
1/2 bunch cilantro, chopped
1 tbsp minced shallot
1 tsp – 1 tbsp aji amarillo paste (to taste)
Sea salt to taste
Blend or mix all ingredients; add a bit of cold water if needed to thin season with sea salt to taste. Pour marinade over fresh clam meat and toss to combine. Adjust seasoning to taste and chill until ready to serve.
Garnish with avocado salad:
2 avocados – small dice
1/2 sweet red onion – fine dice
1 serrano chili – deseeded, fine dice
1 small garlic clove – minced
juice of 1 lime
1-2 tbsp cilantro, chopped
Toss ingredients; add sea salt to taste. Serve with tortilla chips and enjoy!
Butter clams can also be substituted with Oregon black rockfish or pink shrimp
Wild clams play an important part of the estuarine ecosystem, filtering up to 24 gallons of water a day!