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  • Lizzie Redwood

Clam, Avocado and Smoked Paprika Corn Tostadas

Updated: Sep 20, 2023

Prep Time: 20 minutes

Serves: 4 - 6 people

Paprika Corn Tostadas


1ptk Omega Clams

1ptk Corn Tostadas, Tio Pablo brand

Sour cream, placed into a piping bag

Red radish, sliced into matchsticks

Fresh coriander to garnish

1 Lemon, cut into wedges

Avocado Puree

2 Avocados

1 Lemon, juice only

Salt and pepper to taste

Corn Salsa

50ml Canola oil

150g Corn kernels, frozen

1 Garlic clove, minced

1 Red chilli, deseeded and diced

1tsp Smoked paprika

1 Lemon, juice only

Small bunch coriander, chopped

Salt to taste


  1. Open the clams and remove the meat from the shells. Place the clam meat into a bowl and add a little of the clam juice.

  2. 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.

  3. 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 charred, add the minced garlic, red chilli and smoked paprika and cook for another minute.

  4. 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 and 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.

Recipe created by A Tasty Kitchen

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