Everybody has had tacos but have they had naked clam tacos? Use our tender hand shucked super clam strips to fill your favorite taco with protein, and then top it off with your signature fillers. These will leave your customers asking for another.
On a hot flat top grill or in hot fry pan, toast both sides of the corn tortillas. Coat the same surface with the olive oil and sauté the raw super surfers for 2 to 3 minutes, tossing at least twice. Cook until clams are opaque in color and at least 170 degrees internal temperature. Cup tortilla in hand; add a little shredded lettuce, one fourth of the clam meat and a tablespoon of the pineapple pico de gallo. Repeat with remaining tortillas.
Yield: 4 Soft Tacos