Samuelsson loves the history of food as much as he does cooking itself; to him, each ingredient is part of the greater story a dish has to tell. In the case of this clam salad, Portugal�s role as a colonizer on several continents helped create what Samuelsson calls "rich, nuanced cuisine, subtle and aromatic yet enlivened with an unexpected punch of heat." Serve this spicy, sweet and savory salad, and add a flavorful page to your very own culinary history.
4 servings
4 slices bacon, chopped
6 garlic cloves, minced
4 pounds clams, scrubbed
1 piece (3-inch) ginger, peeled and minced
2 serrano chilies, chopped with seeds and ribs removed
1 cup diced butternut squash (1/4-inch dice)
4 tomatoes, chopped
2 cups dry white wine
1 Knorr� Chicken Bouillon Cube
2 cups water
1 cup cooked black beans
Juice from 3 limes
2 scallions, chopped
1/2 cup olive oil
2 mangos, peeled and diced
4 sprigs parsley, chopped
4 springs cilantro, chopped
1. Heat a large, deep pot over medium-high heat. Add bacon and cook, stirring frequently, for 2-3 minutes. Add garlic and saut� until golden. Add clams, ginger, chili peppers, butternut squash, tomatoes, white wine, bouillon cube and water. Bring to a boil, then simmer until clams open, about 8 minutes.
2. Fold in the beans, lime juice, scallions, olive oil, mango, parsley and cilantro.