If you’re craving a vibrant, refreshing coastal-inspired dish, these Citrus Razor Clam Tostadas are your answer. Packed with bright flavors, crisp textures, and a creamy finish, this recipe transforms simple ingredients into a show stopping meal. Living in the Pacific Northwest near the Oregon Coast – we love digging for Razor Clams, and have razor clams pretty frequently. We were tired of the tried and true clam chowder or fried clam strips, and so The Citrus Razor Clam Tostada was born! Perfect for a summer gathering or a quick weeknight dinner, these Citrus Razor Clam Tostadas bring the taste of the ocean to your plate with a zesty twist. Let’s dive into the recipe!
How to make Citrus Razor Clam Tostadas:
Start off by preparing your clams. If your new to cleaning razor clams check out this short two minute video with step by step instructions. (Here!)
Next your going to chop 8 Large Razor Clams into bite size pieces and “Cook” your Razor clams in a citrus bath – a technique known as ceviche-style preparation. By soaking the diced clams in the juice of three limes and one lemon for about 20 minutes, the acidic citrus juice denatures the proteins in the clams, giving them a firm, opaque texture similar to that of cooked seafood. This process not only enhances the clams’ natural sweetness but also infuses them with a bright, tangy flavor that pairs perfectly with the other components. Plus, it’s a no-heat method, keeping your kitchen cool and the dish light and fresh.
Next you will make the cabbage slaw. While the clams are marinating, combine 1 pound of shredded cabbage, ¼ cup thinly sliced red onion, and ¼ cup chopped fresh cilantro in a large bowl. In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 2 teaspoons of sugar, and a pinch of salt and pepper. Pour the dressing over the cabbage mixture and toss to coat. This slaw adds a crisp, tangy crunch that complements the tender clams. (pro tip: use a bag of pre-shredded coleslaw mix for convenience)
Onto the Avocado Crema. In a blender or food processor, combine 8 ounces of sour cream with half an avocado. Add a splash of hot sauce (optional but highly recommended) I use this. Blend until smooth and creamy. This rich, velvety crema adds a luxurious touch to the tostadas.
Now for the fun part—building your tostadas! Start with a crispy tostada shell as the base. Spoon a generous portion of the cabbage slaw onto the shell, followed by a layer of the citrus-marinated clams. Sprinkle crumbled cotija cheese over the clams for a salty, tangy bite. Drizzle or dollop the avocado crema on top. Finish with a sprinkle of fresh cilantro for a burst of color and flavor.
Tips and Tricks:
Use a non-reactive bowl (glass or ceramic works best when marinating “cooking” the clams.
Serve immediately to keep the tostadas crispy.
Pair with a chilled glass of white wine or a refreshing agua fresca for the ultimate experience.
Another topping option is avocado, you still have half left over from the Avocado Crema – give it a try!
If you don’t live where you can get fresh razor clams, you can substitute with other fresh seafood like shrimp or scallops, just make sure to dice them finely for the best texture.
Serve with slices of lime wedge on the side to squeeze on top of the Tostada.
Why You’ll love Citrus Razor Clam Tostadas:
These Citrus Razor Clam Tostadas are a celebration of fresh, bold flavors. The citrus-marinated clams bring a delicate, oceanic sweetness, balanced by the crunchy, tangy slaw and the creamy, slightly spicy avocado crema. The cotija cheese adds a salty kick, and the cilantro ties it all together with its herbaceous freshness. Whether you’re a seafood lover or just looking to impress your guests, this dish is a winner. Grab those tostada shells and get ready to savor a taste of the coast with every bite.
Looking for other great Seafood inspired Recipes:
Citrus Razor Clam Tostadas
Equipment
- Non Reactive Bowl Glass or Ceramic
Ingredients
For the Citrus-Marinated Clams
- 8 Large Razor Clams Fresh
- 3 Limes The Juice of
- 1 Lemon The Juice of
For the Cabbage Slaw
- 1 Lb Shredded Cabbage
- 1/4 cup Thinly sliced red onion
- 1/4 cup Chopped fresh cilantro
- 2 tbsp Apple Cider Vinegar
- 2 tsp Sugar
- Salt and Pepper to taste
For the Avocado Crema
- 8 oz Sour Cream
- 1/2 Avocado
- Splash of Hot Sauce I like to use the green pepper variety
For Assembly
- Tostada Shells Store-bought or homemade
- Cotija Cheese Crumbed
- Fresh Cilantro For Garnish
Instructions
Prepare the Clams
- Start by dicing 8 large razor clams into small, bite-sized pieces. Place them in a non-reactive bowl and pour in the juice of 3 limes and 1 lemon. Stir gently to ensure all the clams are submerged. Let them sit for about 20 minutes, stirring occasionally.
Make the Cabbage Slaw
- Combined 1 pound of shredded cabbage, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro in a large bowl.
- In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 2 teaspoons of sugar, and a pinch of salt and pepper.
- Pour the dressing over the cabbage mixture and toss to coat.
Blend the Avocado Crema
- In a blender or food processor, combine 8 ounces of sour cream with half and avocado. Add a splash of hot sauce. Blend until smooth and creamy.
Assemble the Tostadas
- Start with a crispy tostada shell as the base.
- Spoon a generous portion of the cabbage slow onto the shell, followed by a layer of the citrus-marinated clams.
- Top with crumbled cotija cheese, avocado crema, and fresh cilantro. Optionally serve with lime wedges to squeeze on top.
- Serve immediately to keep the tostadas crispy – We actually serve them as build your own!