Clam and Avocado Cocktail with Tiny Shrimp

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1/4 cup ketchup
3 tbsp. fresh lime juice
1 jalapeño, seeded and minced
1/4 tsp. Worcestershire
1/4 tsp. horseradish
1/2 to 1 tsp. hot red pepper sauce
1 ripe plum tomato, diced
2 inner ribs celery, chopped
1 can (6-1/2 oz.) chopped clams in juice
2 green onions, finely chopped
1 lg. firm but ripe avocado
1 oz. tiny shrimp, peeled and cooked
2 tbsp. chopped cilantro
Sea salt and freshly ground pepper
Several small inner leaves romaine lettuce
4 lime wedges

INSTRUCTIONS

In bowl mix ketchup, lime juice, jalapeño, Worcestershire, horseradish and pepper sauce. Add tomato, celery, clams with juice and green onionsand stir lightly. There should be a lot of liquid in seafood mixture.

Refrigerate until ready to serve. Cut avocado in half and discard seed. Remove peel. Slice flesh into 1/2-inch cubes and mix lightly with clam mixture. Add shrimp and cilantro. Season to taste with salt and pepper.

Place romaine leaves on side of 4 large chilled cocktail glasses. Spoon in seafood mixture. Garnish with lime wedges.

CHEF COMMENTS

Serve this cocktail in tall, clear glasses -- perhaps large wine glasses, oversized martini glasses or old-style ice-cream sundae dishes.

Recipe adapted from Cocina de la Familia, by Marilyn Tausend (Simon & Schuster), as printed in the Houston Chronicle, 7/29/98.

Tagged: appetizers, clamappetizers add tags

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