Cherrystone Clam Seviche

This spicy, refreshing seviche delivers a hit of briny, sweet clam flavor. The fishmonger can shuck the clams for you and pack them up in their liquor; be sure to get the shells too, for serving.


Slideshow: Amazing Seafood Recipes


  • Servings: 4
KEY: Summer, Cocktail Party, Latin American, Appetizers/starters, No-Cook

Related Video

More Videos
Making sushi with Celtics’ Player Kelly Olynyk


  • 12 cherrystone clams, scrubbed
  • 1/3 cup minced red onion
  • 5 tablespoons fresh lime juice, plus lime wedges, for serving
  • 2 jalapeños, 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

How to make this recipe

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

Suggested Pairing

A bright white with lots of fruit and no apparent oak will tame the kick of the jalapeños and the tang of lime in this seviche. Try a Pinot Grigio from Italy or, for a more elegant first course, a Graves from France.

Contributed By Photo © Beatriz Da Costa Published July 2000

Related Video

More Videos
Making sushi with Celtics’ Player Kelly Olynyk

477409 recipes/cherrystone-clam-seviche 2013-12-06 Jasper White summer|cocktail-party|latin-american|appetizers-starters|4|no-cook july-2000,clam seviche,cherrystone clam recipes,Jasper White,Summer Shack,clam ceviche recipes,cherrystone-clam-seviche 477409