Fried Chile-Spiced Clam Salad

The Fried Chile-Spiced Clam Salad is a delightful combination of spicy, crunchy, cool, and moist flavors that is sure to please almost everyone. This recipe can be easily adapted to use oysters or boneless chicken as alternatives to clams. It’s a winner that will satisfy your taste buds and leave you craving for more.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 6 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/2 cup cornmeal
• 2 tablespoons chili powder (to make your own, see page 66)
• Salt and freshly ground black pepper
• 3 tablespoons peanut or neutral oil, like grapeseed or corn
• 20 to 25 fresh littleneck or other hard-shell clams, shucked
• 6 cups torn assorted salad greens

INSTRUCTIONS:

1. In a bowl, mix together the extra virgin olive oil, balsamic vinegar, and Dijon mustard. Set the dressing aside.
2. Season the cornmeal with chili powder, salt, and freshly ground black pepper.
3. Heat the peanut or neutral oil in a large nonstick skillet over medium-high heat.
4. To test if the oil is hot enough, drop a pinch of cornmeal into the skillet. If it sizzles, the oil is ready.
5. Dredge the shucked clams in the seasoned cornmeal, shaking off any excess, and add them to the hot skillet in small batches.
6. Cook the clams over high heat until they turn golden, flipping them once. This should take about 2 minutes in total.
7. Remove the fried clams from the skillet and drain them on paper towels.
8. Toss the torn salad greens with the prepared dressing.
9. Divide the dressed greens among four plates.
10. Top each plate with a portion of the fried clams.
11. Serve the Fried Chile-Spiced Clam Salad immediately.

VARIATIONS:

Fried Chile-Spiced Chicken Salad:

• 8 ounces boneless, skinless chicken breast or thigh meat, cut into bite-sized cubes
• Follow the same instructions as above, substituting the clams with the bite-sized chicken cubes.
• Dredge the chicken in the seasoned cornmeal and cook it in the skillet until golden and cooked through.
• Continue with the remaining steps to assemble the salad.

Steamed Chile-Spiced Clam Salad:

• Omit the cornmeal and peanut oil.
• In a pot, bring a cup of water or white wine to a boil.
• Add the unshucked clams to the pot, cover it, and steam the clams until they open (discard any clams that remain closed), approximately 3 minutes.
• Remove the clams from their shells and place them in a bowl along with some of their liquid.
• Sprinkle the clams with 1/2 teaspoon of chili powder (or to taste), and season with salt and pepper.
• Proceed with Step 3 of the original recipe, skipping the draining step as there is no need to drain the clams.
• Continue with the remaining steps to assemble the salad.

Enjoy your Fried Chile-Spiced Clam Salad or try out one of the delicious variations for a unique twist on this flavorful dish.