Pismo Clam Ceviche with Tabasco Raspado

While studying history at UCLA, I often drove down the coast to Ensenada, in Baja California. There I discovered the large a (they can be up to 7 inches long), juicy, and sweet Pismo clams that are exclusive to the California and Mexican coast. I’d eat them raw and in ceviches, at the mariscos or shellfish stand, where “La Guerrerense” (the Woman from Guerrero, named Sabina Bandera Gonzalez) is probably world famous at this point for the amazing freshness and quality of her mariscos, or she