Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Xarém com conquilhas is an algarvian dish with a creamy texture and a taste of the sea.
The cornmeal cooks slowly and receives clams, broth, and coriander to form a meal full of identity.
Ingredients
- 250 g of cornmeal
- 700 g of cleaned clams
- 1 chopped onion
- 3 cloves of garlic
- 80 ml of olive oil
- 1 liter of broth or water
- Coriander
- Salt and pepper
Preparation method
- Soak the clams in salted water to clean them.
- Sauté onion and garlic in olive oil.
- Add clams and let them open.
- Remove some of the shells and reserve the broth.
- Cook the cornmeal in the broth, stirring constantly.
- Add the clams back and finish with coriander.
Tips from Empório Portugal
- Discard shells that do not open.
- Stirring prevents lumps.
- The texture should be creamy, not hard.
Possible substitutions in Brazil
- Vongole can replace clams.
- Fine cornmeal works as an adaptation.
Pairing
Dry white wine or sparkling water. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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