A quartet of round golden tostadas sit upon a modern light grey stone platter. Each tostada is piled high with tender pink and white clam pieces, contrasting with the vibrant orange and green from a fresh citrus salsa. Crumbled white cheese and a sprinkling of finely chopped, vibrant green cilantro leaves top the ensemble which is dotted with small cubes of ripe avocado.

Baja Clam Tostadas with Ancho Chile-Citrus Salsa

Name: Baja Clam Tostadas with Ancho Chile-Citrus Salsa
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: fresh, live hard-shell clams, 24 scrubbed; store-bought tostada shells, 4; large ancho chilies, 2 seeds removed; fresh orange juice, 1 cup; fresh lime juice, 1 cup; ripe tomatoes, 1 cup diced; avocado, 1 diced; Queso Fresco, 1/2 cup crumbled; fresh cilantro, 1/4 cup chopped; olive oil, 2 tablespoons; salt,; pepper,

Category Brunch

Prep 25 minutes

Cook 15 minutes

Style Mexican

Technique Steaming

Diet Friendly Pescatarian

Daily Recipe: April 27, 2024

Vibrant and full of flavor, this recipe is a playful twist on classic Mexican cuisine, making the most of the season's bounty. Highly Instagram-worthy, our starring ingredient, Clam, is paired perfectly with earthy, smoky ancho chilies and bright, citrusy components.

Ingredients (for 4)

Fresh, live hard-shell clams - 24 - scrubbed
Store-bought tostada shells - 4
Large ancho chilies - 2 - seeds removed
Fresh orange juice - 1 cup
Fresh lime juice - 1 cup
Ripe tomatoes - 1 cup - diced
Avocado - 1 - diced
Queso fresco - 1/2 cup - crumbled
Fresh cilantro - 1/4 cup - chopped
Olive oil - 2 tablespoons
Salt -
Pepper -

Preparation

Step 1 - 🍲🔥🦪

Steam the clams in a large pot over high heat until they open, about 7-10 minutes. Remove from heat, cool, and remove clam meat from shells.
Step 2 - 🌶️💧🍊

Soak the ancho chilies in hot water for 15 minutes until softened. Drain and blend with the citrus juices until smooth to make the salsa.
Step 3 - 🍅🥑🥣

Toss the salsa with the tomatoes and diced avocado.
Step 4 - 🥘🔥🍞

Heat the tostadas in the oven at 350F until warm and slightly crispy.
Step 5 - 🌮🍖🧀🌿

Top each tostada with a generous scoop of the salsa mixture, an equal serving of the clam meat, a sprinkle of Queso Fresco and a garnish of chopped cilantro.
Step 6 - 💦🧂🌶️

Drizzle each tostada with a bit of olive oil, salt and pepper to taste.

Additional

With its origin from Baja California peninsula, this exciting take on traditional tostadas brings a taste of coastal Mexico for a memorable brunch. For a lighter version, consider substituting the tostada shell with grilled zucchini rounds. And don't forget to capture the perfect 'yolk' shot before enjoying!