Cherrystone Clam Ceviche

Directions

1. 1
   Shuck clams into a bowl with their juice.
2. 2
   Save 16 of the best half shells, scrape them clean and refrigerate.
3. 3
   Remove the clams from their juice and check for shell fragments.
4. 4
   Cut into small pieces and place in bowl.
5. 5
   Strain half of the juice over the clams, discard the rest.
6. 6
   Add lime juice, jalapenos, onion, tomato, if using, and cilantro.
7. 7
   Season with black pepper.
8. 8
   Refrigerate overnight.
9. 9
   Spoon the ceviche into the clam shells and serve on crushed ice.