Add <quantity>3</quantity> razor clams to a container and cover with cold water. Let it rest for 30m to clean

Add <quantity>1½<unit>cup</unit></quantity> of small clams to a container and cover with cold water. Let it rest for 30m to clean

Quarter <quantity>2</quantity> tomatillos

Trim and cut <quantity>⅓</quantity> of a serrano pepper. Reserve

Cut <quantity>⅓</quantity> of a green apple and reserve

Roughly chop <quantity>¼</quantity> of a peeled red onion

Trim and roughly chop <quantity>¼</quantity> of an english cucumber

Roughly chop <quantity>½<unit>bunch</unit></quantity> of coriander and <quantity>2<unit>sprigs</unit></quantity> of epazote

Transfer all the ingredients to a blender and add salt to taste

Blend on high speed until smooth

Strain it through a cheesecloth. The aguachile is ready

Drain the clams and reserve

Add <quantity>1<unit>tbsp</unit></quantity> of water, <quantity>1<unit>tbsp</unit></quantity> of mezcal and <quantity>1</quantity> small sliced shallot to a saucepan over medium-high heat

Add <quantity>3</quantity> sliced garlic cloves and combine

Add the clams and cover immediately

Cook for 3-5m to open the clams. Shake the pan occasionally to accelerate the process

Remove from heat and transfer the clams to a container with the cooking liquid to cool

Carefully remove the meat from the shells by pulling with your thumbs. The cooked clams are ready

Drain and reserve the clams cooking liquid

Drain the razor clams

Scrape both of their sides as close to the shell as possible. Open and pull away the clams

Cut off the muscles and belly

Cut the clams into <quantity>½<unit>in</unit></quantity> pieces in a slightly diagonal

Cut <quantity>¼</quantity> of an English cucumber crosswise. Cut it lengthwise being careful to leave the seeds out. Slice

Deseed <quantity>¼</quantity> jalapeño pepper and thinly slice it

Remove the stems of <quantity>10</quantity> sorrel leaves and tear them in half

Peel <quantity>¼</quantity> of avocado and cut it in half lengthwise. Trim and slice each piece crosswise

Add the Aguachile to a bowl and mix it with the reserved cooked clams liquid

Add salt to taste and stir to combine

Combine the Cooked Clams with the sliced razor clams

Season with salt to taste

Add <quantity>¼<unit>tsp</unit></quantity> of extra virgin olive oil and a few drops of mezcal. Try to keep the ratio of 3 parts of olive oil to 1 part of mezcal

Arrange them on a high side plate. Add the cucumber and jalapeño pepper

Add the avocado and top with the wood sorrel leaves

Add flaky salt to taste and drizzle with extra virgin olive oil

Add the juice of <quantity>⅓</quantity> of lime and finish with the aguachile dressing to taste. The clam aguachile is ready

Freshen yourself up and enjoy!