Mmmmm.......Tostadas! Such a great Mexican snack that are so versatile with what you can put on them, the options are endless. Our clam, avocado and roasted corn salsa tostadas are a great combination, a Kiwi take on a Mexican classic. Creamy avocado topped with briny clams, smokey corn salsa and a hit of citrus and spice, all served on a crisp tostada! YUM!
Perfect for enjoying with family and friends or as a snack with beer watching your favourite sports game. And the perfect addition to your next Mexican night.
Traditionally, this Mexican dish has various toppings such a 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.
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.
You might also like...
How do you clean and prepare shellfish?
It's important to make sure you are buying your shellfish fresh. Always choose shellfish that is heavy in weight, smells fresh like the sea and discard any that have damaged shells.
Soak the clams over night in the fridge in fresh salted water, this will help remove any sand.
When cooking clams you want to cook them quickly by steaming them open in a large pot covered with a lid.
Once they have popped open remove them from the pot. Save the cooking liquor, this makes a delicious base for soups and sauces.
Any clams that do not open during cooking should be discarded and not eaten, as they may have already been dead and aren't worth the risk of eating.
Here in New Zealand we have the delicious Omega seafood, gourmet cooked and vacuum-packed Littleneck Clams. They provide already scrubbed, partially debearded and lightly cooked clams in the pouch. These clams have a 12 month self life and once opened the clams and liquid are delicious but also make them super easy to cook with! For our recipe using these pre-cooked clams makes this a really quick dish to whip up.
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!
Love this dish? Please leave us a review below. And come join us on social, tag us in your delicious photos Facebook, Instagram or Pinterest. Hungry for more deliciousness? Subscribe to our newsletter, to receive our latest e-recipe book and never miss another ATK recipe!
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!
Clam, Avocado and Roasted Corn Salsa Tostadas
Ingredients
- 1 kg Littleneck clams See notes
- 1 ptk Corn tostada (crispy chicas) Tio Pablo brand
- 50 g Sour cream place in a small piping bag
- 1 Red radish sliced into thin match sticks, for garnish
- 1 bunch Coriander 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
- 150 g Corn kernals frozen
- 1 clove Garlic minced
- 1 Red chilli deseeded, finely diced
- 1 teaspoon Smoked paprika
- 1 Lemon juice only
- 1 bunch Coriander chopped
- Salt and pepper to taste
Instructions
- 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, reserving the cooking liquior, strain the cooking liquior through a fine sieve.
- Remove the clam meat from the shells and place into a bowl, spoon over a little of the clam liquior 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.
Roasted Corn Salsa
- To make the 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.
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 some 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 eat.
Leave your reviews, comments and questions below.