Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Xarém com conquilhas is an Algarve dish with a creamy texture and sea flavour.
The cornmeal cooks slowly with the broth before the conquilhas and coriander are added, creating a dish with a strong Algarve identity.
Ingredients
- 250 g fine cornmeal
- 700 g cleaned conquilhas
- 1 chopped onion
- 3 garlic cloves
- 80 ml olive oil
- 1 litre of broth or water
- Coriander
- Salt and pepper
Method
- Soak the conquilhas in salted water to purge any sand.
- Sauté onion and garlic in olive oil.
- Add the conquilhas and let them open.
- Remove some of the shells and reserve the cooking liquid.
- Cook the cornmeal in the broth, stirring constantly.
- Return the conquilhas to the pan and finish with coriander.
Tips from Empório Portugal
- Discard shells that do not open.
- Stirring prevents lumps.
- The texture should be creamy, not stiff.
Possible substitutions in Brazil
- Vôngole clams can replace conquilhas.
Pairing
A dry white wine or sparkling water. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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