Mmmmm.......Tostadas! Such a great, versatile Mexican snack the recipe options are endless. Our clam tostadas are a great combination, a Kiwi take on a Mexican classic. Creamy avocado topped with briny clams, smoky corn salsa and a hit of citrus and spice, all served on a crisp tostada! YUM!
Perfect for enjoying with family and friends, a great appetizer or as a snack with beer watching your favourite game. Let us show you how to whip up these treats.
Traditionally, this Mexican dish has various toppings such as refried beans, cheese and salsa. But you don't always have to keep to traditions and this recipe is our Kiwi twist. I have also made them with rare beef and chimichurri, gin cured salmon, horseradish and rocket or peri peri prawns and avocado. All delicious variations of a Mexican classic and a great way to have fun in the kitchen and play around with flavours. If you love Mexican flavours you will love our ever popular pulled lamb tacos!
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Ingredients
- Fresh clams - we used littleneck clams but use what's available and sustainable in your region.
- Corn tostada (crispy chicas) - we love the Tio Pablo brand! You can buy tostadas at most supermarkets. But if you can't find them in your local area, you can also buy tortillas and cut them into rounds and deep fry them.
- Sour cream,
- Red radish.
- A bunch of coriander / cilantro
- Lemon wedges
For the avocado puree:
- Avocados
- Lemon - juice only
- Salt and pepper.
For the roasted corn salsa:
- Oil - we use canola but use your preferred cooking oil.
- Frozen corn frozen
- Garlic
- Red chilli
- Smoked paprika
- Lemon - juice only
- Coriander / cilantro
- Salt and pepper
How do you clean and prepare clams
It's important to make sure the clams you are buys are fresh. Always choose clams that are heavy in weight, smell fresh like the sea and discard any that have damaged shells.
Soak the clams overnight in the fridge, in fresh salted water, this will help remove any sand.
How to cook clams
To cook clams you want to steam them quickly in a large hot pot.
Place a large pot on a high heat. Once hot add the cleaned, strained clams and 100 ml of water to the pot and cover quickly with the lid.
Once they have popped open remove them from the pot, discarding any that don't open. Save the cooking liquor as this makes a delicious base for soups and sauces.
For this tostadas recipe, remove the meat from the shells and place in a bowl with a little of the reserved cooking liquid, then place clams in the fridge till required.
To serve clam tostadas
This is a great recipe for making ahead and assembling prior to serving or allowing your guests to build their own.
Once you have cooked the clams. Make the avocado puree, corn salsa and prep the garnishes.
To assemble, simply build the tostadas with a layer of avocado puree, then add the clams and corn salsa. Then add the garnishes by randomly piping a little sour cream, adding radishes and coriander leaves to each tostada. Serve with a wedge of lemon and enjoy!
Our clam, avocado and roasted corn salsa tostadas are a delicious and quick recipe to whip up. Enjoy as a casual weekend meal or when hosting a crowd either way be sure to make enough as they are sure to be a winner!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen.
Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Happy cooking!
Recipe
Clam Tostadas
Ingredients
- 1 kg Littleneck clams (2.2lbs) See note 1
- 1 ptk Corn tostada (crispy chicas) See note 2
- 50 g Sour cream (1.7oz) place in a small piping bag
- 1 Red radish sliced into thin match sticks, for garnish
- 1 bunch Coriander / cilantro for garnish
- 1 Lemon cut into wedges
Avocado Puree
- 2 Avocados
- 1 Lemon juice only
- Salt and pepper to taste
Roasted Corn Salsa
- 50 ml Canola oil (1.7 fl oz)
- 150 g Corn kernels (5.2 oz) frozen
- 1 clove Garlic minced
- 1 Red chilli deseeded, finely diced
- 1 teaspoon Smoked paprika
- 1 Lemon juice only
- 1 bunch Coriander / cilantro chopped
- Salt and pepper to taste
Instructions
Prepare and cook the clams:
- To prepare the clams, give them a wash in fresh cold water, then place them into a large container and cover with fresh cold water. Leave them in the fridge overnight to purge out any sand.
- Strain the water off the clams. Heat a large pot on a high heat.
- Add the clams and a 100ml of water to the pot and cover straight away, Cook until the clams pop open.
- Strain the cooked clams, reserve the cooking liquor. Discard any clams that don't open.
- Remove the clam meat from the shells and place into a bowl, spoon over a little of the clam liquor to keep the clams juicy. Place into the fridge until needed.
Avocado Puree
- To make the avocado puree, cut the avocados in half and remove the stone
- Scoop out the flesh and place into a small blender, add the lemon juice and a pinch of salt and a grind of pepper.
- Blend until smooth. Remove from the blender and place into a bowl. (See note 3.)
Roasted Corn Salsa
- Heat a fry pan to a high heat and add the canola oil, add the corn kernels and fry until golden and charred.
- Add the minced garlic, red chilli and smoked paprika and cook for another minute.
- Remove from the heat and add the lemon juice and chopped coriander, season with salt and pepper to taste. Set aside till required.
To Assemble
- Spread a good layer of the avocado puree onto each tostada, add 6-8 clams to each tostada. Spoon over some of the corn salsa.
- Pipe a little of the sour cream randomly on each of the tostadas and garnish with the radish and fresh coriander leaves.
- Serve with lemon wedges to squeeze over before you enjoy!
Leave your reviews, comments and questions below.