Clam Ceviche with Serrano and Cilantro

In Baja, Dano helped us get a hold of palm-size clams called chocolate clams or, less invitingly, blood clams. Their name comes from their flaming coral feet (the tongue-like part that sticks out of the shell). They are mellow with a gentle brine. Since you may not be able to get those pretty clams in your neighborhood, you will do well with more easily found clams like Manilas. While I shuck large clams like his raw, doing the same for small clams i