Fried Chile-Spiced Clam Salad

This combination contains the elements that almost everyone loves: It’s spicy, it’s crunchy, it’s cool, and it’s moist. A winner that can also be made with oysters or chunks of boneless chicken (see the first variation).

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 chili powder
)

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

• Mix together the olive oil, vinegar, and mustard; set aside
• Season the cornmeal with chili powder, salt, and pepper. Put the peanut oil in a large nonstick skillet over medium-high heat. When hot—a pinch of cornmeal will sizzle—dredge the clams in the cornmeal and add them, a few at a time, to the skillet. Raise the heat to high and cook until golden, turning once, about 2 minutes total.
• Drain the clams on paper towels and toss the greens with the dressing. Divide the greens among 4 plates and top each with a portion of clams. Serve immediately. Fried Chile-Spiced Chicken Salad.
• Substitute 8 ounces boneless, skinless chicken breast or thigh meat, cut into bite-sized cubes, for the clams.