Watermelon and Fried Clam Salad, Yogurt Habanero Dressing, Shaved Sweet Peppers, Mint

Adapted by StarChefs.com


Yogurt Habanero Dressing:
1 pint Greek yogurt
1 teaspoon habanero sriracha, plus more to taste
2 tablespoons honey
Zest and juice of 1 lime
Fried Clams:
sunflower oil (or another high-smoke-point oil)
½ pint freshly shucked clams or about 18 littleneck clams
1 pint buttermilk
1 pint semolina flour or cornmeal
To Assemble and Serve:
1 watermelon, seedless if possible, rind removed and cut into 1-inch pieces
3 sprigs mint, ripped
4 ounces baby sweet peppers, shaved horizontally on a mandolin


For the Yogurt Habanero Dressing

Mix all ingredients together. Adjust heat with additional sriracha. 

For the Fried Clams

In a tall fryer or pot, heat oil to 365°F. Dredge the clams in buttermilk and toss in the semolina or cornmeal. Fry quickly for about 1 minute then remove with a slotted spoon and rest on paper towels or a metal grate. Dust with salt. 

To Assemble and Serve

If the watermelon had seeds, remove them with a toothpick as best you can. Toss with some Yogurt Dressing then some ripped mint. Transfer salad to a serving plate. Place peppers on the salad then top with the Fried Clams and more mint.