There are many recipes from Xarém, which is a traditional Portuguese dish considered with medieval origins, some porridge made with clam-flavored cornmeal or fried meat, depending on the region of the parents. In Olhão it is more common the Xarém with clams and in Tavira the Xarém of conquilhas.
Preparation Time 20 min
Cooking Time 30 min
Servings 8 Servings
1 kg achievements
2.5 lt water
500 gr cornmeal neither too thin nor too thick
250 gr bacon
50 gr lard
bread and cubes
Bring a pan of salted water to the heat. Once it is warm, add the corn flour gradually and keep stirring so as not to form lumps.
Fry the bacon, cut into small and thin pieces as well as the pieces of bread.
Then add the bacon to the flour and let it simmer, reserving the squares of bread for the end.
When the porridge begins to bubble, add the washed and sandless shells. You can also open the shells in a frying pan with olive oil, garlic and chopped coriander, then add the porridge or you can let them open with the heat of corn.
If you want to add the chopped coriander and wrap.
When the porridge is the desired consistency, add the lard frying bacon and bread.
Stir well and serve immediately with the fried bread on top and if you want add some open shells in olive oil.