Watermelon and Fried Clams

Greek Yogurt, Honey, Habanero Sriracha, Lime, Shaved Sweet Peppers, and Mint

Chef Charlie Foster of Woods Hill Pier 4 | Boston

Adapted by StarChefs | July 2021

INGREDIENTS:

Yogurt Habanero Dressing:
1 pint Greek yogurt
1 teaspoon habanero sriracha, plus more to taste
2 tablespoons honey
Salt
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
Salt

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

METHOD:

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.

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