Razor Clam Ceviche

Directions

1. 1
   Use a paring knife to gently pry apart clam shells and then cut meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon.
2. 2
   Cut meat into half-inch pieces.
3. 3
   Place in a bowl.
4. 4
   Dice grapefruit segments and add them to the bowl with reserved juice, pink peppercorns, mint and olive oil.
5. 5
   Fold together and refrigerate 3 hours.
6. 6
   Season clam mixture with salt to taste.
7. 7
   Serve in appetizer portions with chips, or drain well and pile onto chips to make canapes.