For the Clams

• 1 lb chocolate clams (about 12 to 15 clams)

• Tostadas (for serving)

• 1 ripe avocado, sliced

For the Chalaca

• ½ cup chopped cilantro

• ½ cup red onion, finely diced (about ½ medium red onion)

• ¼ cup habanero chiles, finely chopped (1 to 2 chiles, depending on heat preference)

• ½ cup Roma tomatoes, finely diced (about 1 medium Roma tomato)

• ½ cup cucumbers, finely diced (about 2 small Persian cucumbers or ½ of a large cucumber)

• 1 cup fresh lime juice, about 8 to 10 limes

• ½ cup clam juice, reserved from the clams

• 1 to 2 teaspoons fish sauce, to taste

• Salt, to taste