Ceviche Verde

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Ingredients

½ cup cilantro, blanched in salted water

½ cup basil, blanched in salted water

½ cup parsley blanched in salted water

½ cup chives, blanched in salted water

1 ½  jalapeno, sliced

3 cubes Ice 

½ each avocado 

1 cup clam juice

¼ cup olive oil 

salt and pepper, to taste

8 chopped clams, topnecks

¼ cup red onion 

¼ cup cilantro

¼ cup bacon, rendered

juice of two limes

Preparation

Blend cilantro (but reserve some for garnish later), basil, parsley, chives, jalapeno, ice, avocado, clam juice, olive oil, salt and pepper.

Steam topneck clams, rough chop them, separate and reserve shells. Add to a bowl. Add some diced red onion, some fresh squeezed lime juice, 1/4 cup ceviche verde sauce, salt and pepper to taste. Mix. Serve in halved clam shells. Garnish with reserved cilantro, bacon and chopped corn nuts.