Clam And Sweet Potato Ceviche Recipe

Music To Your Mouth has been one of the food and drink world's best-kept secrets for the past seven years, a chef-studded festival held on the grounds of Palmetto Bluff in the South Carolina low country. Last year's celebrations included guest chefs showcasing the region's cuisine, intimate music performances and a boat cruise with John Currence, Allan Benton, Julian Van Winkle and, predictably, some of the best pork and bourbon to ever be served at sea. A few weeks back we hosted a party in New York City with Music To Your Mouth and snagged this recipe from Palmetto Bluff executive chef Brandon Carter. His calls for Sapelo Island clams, native to Georgia, but any small sweet clams like littlenecks will be delicious.

Clam And Sweet Potato Ceviche Recipe
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- 6
  • 2 limes
  • 2 lemons
  • 1 inch ginger
  • 2 stalks celery
  • 1/4 red onion
  • 4 sprigs cilantro
  • 1/4 red onion
  • 3 tablespoons cilantro
  • 2 jalapeƱos
  • 2 dozen sapelo island clams
  • 1 sweet potato
  • 1 ear corn
  • 3 tablespoons Georgia olive oil
  1. Combine all ingredients in a bowl and muddle.
  2. Allow to sit for 20 minutes and strain.
  3. Combine all ingredients with the leche.
  4. Season with salt and serve.
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