Diana Kennedy's Mexican Clam 'Coctel'

New York Times Magazine, July 28, 1985

15 minutes — 8 to 12 Servings

Ingredients

96		littleneck or small cherrystone clams (i.e. 8 dozen)
1 1⁄2	cup	fresh tomatoes (cut into 1/2 inch cubes)
6	tablespoon	onions (finely chopped)
3	teaspoon	garlic (finely chopped)
3	tablespoon	jalapeño peppers (chopped - with seeds)
6	tablespoon	fresh lime juice
6	tablespoon	olive oil
		salt (to taste)
		fresh ground pepper (to taste)
3⁄4	cup	fresh coriander (i.e. cliantro, chopped)

Instructions

Open the clams (or have them opened) and save both the clams and their juice. Depending on the size of the clams, there should be about three cups of liquid and one-and-one-half cups of clams.

Combine the clams and their liquid with the remaining ingredients. Serve in cocktail glasses with spoons.

Notes

Preparation time does not include the time it takes to open the clams.