Things You'll Need:
- 5 lbs. fresh clams
- Juice of 2 limes
- 6 ripe roma tomatoes, finely diced
- 1 cup fresh white corn (cut from the cob)
- 1 green chili
- 2 cloves crushed and chopped garlic
- 4 tbsp. roughly chopped cilantro
- 2 Mexican onions, finely chopped
- Coarse-ground salt (to taste)
- Charcoal barbecue grill
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Step 1
Place all the clams in a large glass bowl. Cover with water and add 1 cup of salt. Rinse and scrub clams to remove dirt and silt. Dry clams with a paper towel.
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Step 2
Place the clams in a large clean bowl, and mix with the juice of two limes. Allow this to marinate in the refrigerator for 2-4 hours.
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Step 3
Mix the tomatoes, garlic, corn, Mexican onions and chopped green chili in a bowl. Add coarse-ground salt to taste. Cover the salsa, and allow the flavors to mix for at least one hour at room temperature.
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Step 4
Drain the clams in a strainer, reserving some of the lime juice in a bowl.
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Step 5
Place the clams directly on the hot coals of a charcoal barbecue grill. Cook for 3 minutes on each side or until clam shells open.
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Step 6
Plate the clams on a large platter, and spoon the the salsa over the top. Drizzle the reserved lime juice over the clams and top with the chopped cilantro. Serve immediately.
