Clam Cebiche

Cooking Panamanian

Ingredients for Clam Cebiche

• 2 cups milk
• 3 lbs. clams, finely chopped
• 1/2 cup onion, finely chopped
• 1/2 cup mustard with dill pickles
• 1/2 teaspoon pepper
• 1/2 cup lemon juice
• 2 teaspoons salt

Preparation of Clam Cebiche

1. In a saucepan heat the milk and just before it reaches the boiling point add the clams. Drain immediately. Discard the milk and put the clams in a glass bowl; add the onion, mustard, pepper, lemon juice and salt. Cover and marinate at least 3 hours before serving. Serve with crackers or toasted bread.