Chilled Italian Seafood Salad

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Calamari:

1 pound calamari tentacles and tubes, cleaned and cut into 1-inch rings

2 cups buttermilk

Venetian Vinaigrette:

3 tablespoons white wine vinegar

2 large cloves garlic, minced

Juice and zest of 1 lemon

1 cup canola oil

1/2 teaspoon sugar

1/4 cup fresh parsley leaves

2 tablespoons fresh cilantro leaves

1 tablespoon roughly chopped fresh oregano leaves

2 scallions, roughly chopped

Kosher salt and freshly cracked black pepper

Court Bouillon:

2 celery ribs, cut into 1/2-inch pieces

1 medium carrot, unpeeled and cut into 1/2-inch pieces

1 onion, skin on, halved and quartered

4 sprigs fresh parsley

4 sprigs fresh lemon thyme

2 bay leaves

1 dried red chile

1 lemon, thinly sliced

1/2 teaspoon black peppercorns

1 pound U21/25 tail-on shrimp, peeled and deveined

2 pounds littleneck clams, scrubbed, beards removed

1 1/2 cups halved and thinly sliced tomato

Kosher salt and freshly cracked black pepper

Fennel-Arugula Salad:

8 ounces lightly packed Israeli arugula, washed and trimmed

1 small fennel bulb, trimmed, fronds reserved and sliced thin

Kosher salt and freshly cracked black pepper

1 plum tomato, seeded and finely diced

2 scallions, sliced on the bias

1 lemon, cut into wedges