Over a medium sized bowl, withdraw the clams from their shells. Clean and scrape the access from the clam shells and put in the fridge.
When you are finished, cut the clams in half and put them in a clean bowl. Pour on quarter of an ounce of the clam liquor over the clams. Add some lime juice, tomato, jalapenos, onion and then season with some pepper.
With the half clam shells, set them on a pile of crushed ice. Scoop the clam ceviche and any of the clam liquor left into the cleaned shells. Top with cilantro and serve with lime wedges.