• 32 clams, cleaned
• Juice of 20 small limes
• 2 teaspoons chopped limo chile, or lemon drop pepper
• 2 red onions, diced
• 2 or 3 ice cubes
• 1 teaspoon chopped culantro or cilantro leaves
• 2 cloves garlic, very finely chopped
• 1 corncob, cooked and kernels removed, to serve
• Salt

To garnish:

• 2 sprigs culantro or cilantro (coriander) leaves
• 1 limo chile (or lemon drop pepper), sliced

Cut the clams into 1/2 inch slices and season with salt. Set aside in a bowl. In another bowl, mix together the lime juice with the chopped limo chile, red onions, ice cubes, culantro or cilantro leaves, and garlic. Pour the lime juice mixture over the clams and mix together well. Taste and add more salt if necessary. Remove the ice cubes. Spoon into a large shallow bowl, garnish with culantro leaves and slices of limo chile, and serve with cooked corn kernels. Serves 4.