1 lb. Cherrystone clams
2 ea. ripe tomatoes, diced
1 ea. Spanish onion, diced
2 Tbl. chopped cilantro
1 ear corn, grilled and off the cob
1 ea. jalapeño pepper, minced
3 ea. limes
1 tsp. white vinegar
2 Tbl. salad oil
2 tsp. Narragansett Bay seasoning
Steam the clams in a pot with a tight fitting lid by adding 1 cup of water, and heating to a simmer while covered, until they open. Remove from the pot and allow to cool. Discard cooking liquid.
Meanwhile, combine remaining ingredients except corn in a food processor and pulse a few times to chop and mix up the salsa. Transfer salsa into a bowl and stir in corn. Pull the clams from their shells and roughly chop, then mix into the salsa. Season with Narragansett Bay and enjoy with a nice bag of tortilla chips.