Elmer'S El Salvadorean Clam Salsa - cooking recipe

Ingredients

1 cup minced fresh littleneck clams (about 18 to 20 medium-sized clams)
1/3 cup lime juice (or 2 and 1/2 limes)
1 teaspoon minced garlic
1/2 red onion, diced small
5 radishes, diced small
1 ripe tomatoes, diced small
1/4 cup cilantro
6 -10 dashes Tabasco sauce, depending on your desire for heat
salt
freshly cracked black pepper

Preparation

In medium sized bowl, combine all ingredients and mix well.
This salsa will keep covered and refrigerated, about 2 days, but is best eaten right away.