Xarém
Ready In: 5 hrs 20 mins
Serves: 4
Ingredients
- 1 kg medium clams (in the shell. 15-18 shelled.) or 1 kg mussels (in the shell. 15-18 shelled.)
- 100 g smoked bacon
- 100 g cured ham
- 100 g hard pork sausage
- 200 g cornmeal
- 50 ml white wine
- salt and pepper
- crouton (optional for garnish)
- parsley, chopped (optional for garnish)
Directions
- In a tin wash clams with cold water, so you clean them from any dirt they might have. After that cover them totally with sea water and leave them to rest for 4 to 5 hours, this will allow any sand and impurities to be expelled out.
- Cut the bacon and the cured ham in small stripes and the sausage in thin slices. Fry them in a pan over low heat. Drain.
- Remove the clams from the water. Place them in a boiler, cover with water, and boil 10 minutes. Reserving the water, take the clam meat out of the shells. Return clams to boiler, add wine, and bring to a boil.
- Remove from heat and slowly add the cornmeal, stirring to be sure it blends uniformly.
- Return to heat, stirring occaisionally, until thickened.
- Add the rest of the meat, then salt and pepper to taste,.
- Serve hot, garnished with croutons or parsley if desired.
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