Corn Tostadas with Chocolate Clams (Tostada de Maiz Azul y Almeja Chocolata)

Pujol, Mexico City, Enrique Olvera - March 2014

For 4 servings

Garlic oil:

  • 1 clove garlic, unpeeled
  • 3 Tbsps. (45ml) olive oil

Cook garlic directly over flame of a burner until softened; peel; place garlic in a blender; add oil; blend until smooth; place garlic oil in airtight container; reserve in refrigerator.


  • 3 Tbsps. (22g) Maseca corn flour
  • 3 Tbsps. (22g) blue corn meal
  • 1/4 tsp. (1.5g) salt
  • 5 Tbsps. (75ml) grapeseed oil
  1. Whisk corn flour, blue corn meal, and salt in large bowl; mix in oil and 3/4 cup plus 2 Tbsps. (206ml) water until batter is smooth (there should be no lumps); reserve.

  2. Heat cast-iron pan over medium-high heat; pour 1 Tbsp. dough into pan; cook until lightly brown; remove from pan with a spatula; set on paper towels; reserve (keep warm).


  • 3 Tbsps. (40g) unsalted butter
  • 1/4 cup (40g) red onion, cut into brunoise
  • 6 Tbsps. plus 2 tsps. (20g) chives, chopped
  • 8 cilantro leaves
  • 1 lime, juiced
  • 4 chocolate clams, shucked, muscle and tip cut into sm. dice
  1. Heat butter in a saucepan set over medium-high heat, whisking constantly, until browned; remove from heat immediately; pour into airtight container; cool.

  2. Mix onion, chives, and cilantro in a bowl; add juice, garlic oil, and brown butter to taste; mix well; reserve.

  3. To serve, place a tostada on each serving plate; spoon onion mixture over; top each with a clam; garnish each with 2 cilantro leaves.

What to drink: Azelia Nebbiolo Langhe 2011