Portugal / Main
Xarém (Porridge dish)
Xarém (also spelled Xerém) is a thick soup or porridge from Algarve, Portugal that is eaten in Cape Verde and Brazil as well. It has a corn flour base combined with other traditional ingredients which vary by region. The dish is prepared using corn meal, clams or sardines, and grilled meats.The Algarvian version is most commonly prepared using clams.
Ingredients
- cornmeal, coarse1 cup
- fish stock or chicken stock or water4 cup
- olive oil2 tbsp
- onion, medium; finely chopped1
- garlic, minced3 clove
- clams, cleaned500 g
- bacon, diced100 g
- chouriço or smoked sausage, sliced100 g
- white wine, dry1/2 cup
- bay leaf1
- coriander, fresh; chopped2 tbsp
- salt, to taste
- black pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 17 steps
Rinse the clams thoroughly and discard any damaged shells.
Heat the olive oil in a large pot over medium heat.
Cook the bacon until lightly browned.
Add the sausage and cook for 2–3 minutes.
Stir in the onion and cook until softened.
Add the garlic and cook for 1 minute.
Pour in the white wine and add the bay leaf.
Add the clams, cover the pot, and cook until the shells open.
Remove the clams and set aside.
Strain the cooking liquid and return it to the pot.
Add the stock or water and bring to a boil.
Gradually add the cornmeal while stirring continuously to prevent lumps.
Reduce the heat and cook for 20–25 minutes, stirring frequently.
Return the clams, bacon, and sausage to the pot.
Stir in the coriander.
Season with salt and black pepper.
Serve hot.
