Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.

Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.

Cover, and refrigerate 3 hours.

After marinating, season the clam mixture with salt to taste.

Serve with tortilla chips or drain well and serve piled on individual chips like a canape.