Makes about 4 cups
|16||cherrystone clams,* scrubbed and soaked|
|1||can (16 ounces) whole kernel corn, drained|
|2||cups peeled, seeded and chopped cucumbers|
|1||cup chopped tomatoes|
|1||can (4 ounces) diced green chilies|
|1/4||cup chopped onion|
|2||tablespoons lime juice|
|1||tablespoon chopped fresh cilantro|
|Tortilla chips or soft flour tortillas (optional)|
*If fresh clams in shells are not available, substitute 3/4 to 1 cup shucked clams. Steam in vegetable steamer until firm. Chop clams. Omit step 1.
- Place 1 cup water in large stockpot. Bring to a boil over high heat. Add clams. Cover and reduce heat to medium. Steam 5 to 7 minutes or until clams open. Remove clams as they open. (Discard any clams that remain unopened.) Remove clams from shells and chop.
- Combine clams, corn, cucumbers, tomatoes, chilies, onion, lime juice and cilantro in glass bowl. Cover and refrigerate several hours or overnight to allow flavors to blend. Serve with tortilla chips, if desired.
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