This dish is inspired by one we enjoy up and down the coast of Baja. In this simple raw preparation, clams are shucked, chopped, and tossed together with a cucumber salsa fresca. A clam knife will be the key to effortless shucking. If you don't have one, be sure to order before preparing this dish. 

Ready in 30 minutes Makes 2-4 servings as an appetizer

• 2 tablespoons chopped cilantro 
• 3 tablespoons finely chopped cucumber
• 1 fresno chile, seeded and minced
• Juice from 2 limes
• Salt 
• 12 fresh clams (littleneck, topneck, or venus)

STEP 1 In a large mixing bowl, stir together the cilantro, cucumber, chile, lime juice, and salt. Adjust seasoning to taste with lime juice and salt. Set aside. 

STEP 2 If there’s any sand or mud on the clam shells, gently rinse away with cold, fresh water. Discard any clams that are open. 

STEP 3 Working one at a time, hold the clam firmly in your non-dominant hand with the shell lip facing out (hinge facing the palm of your hand). Use your dominant hand to work a clam knife in between the two sides of the bill of the clam. Once you edge into the clam, gently twist the clam knife to pop open the shell. 

STEP 4 Work the clam knife around the shell to completely open. Use it to break the abductor muscles connected to the shell (similar to the way you would with an oyster). Remove the meat from the clam, chop it up and add to the bowl with the cucumber salsa. Discard the top of each shell. Continue with remaining clams.