📝 About This Recipe
Hailing from the sun-drenched coast of the Algarve, Xarém is a soul-warming maize porridge that reflects Portugal's deep connection to the sea and land. This version features delicate 'conquilhas' (wedge clams), which release their briny nectar into a creamy, golden cornmeal base enriched with smoky chouriço and crispy bacon. It is a rustic yet sophisticated masterpiece of Portuguese coastal gastronomy that captures the essence of a summer breeze in every spoonful.
🥗 Ingredients
The Seafood
- 800 grams Conquilhas (Wedge Clams) (fresh, soaked in salted water to remove sand)
- 150 ml Dry White Wine (use a crisp Portuguese wine like Vinho Verde)
- 3 cloves Garlic (smashed)
- 1 bunch Coriander (Cilantro) (stems separated from leaves)
The Porridge Base
- 250 grams Yellow Cornmeal (Fine) (specifically 'sêmola de milho' for xarém)
- 1 liter Water or Fish Stock (hot)
- 100 grams Smoked Chouriço (finely diced)
- 100 grams Smoked Bacon or Toucinho (cut into small cubes)
- 3 tablespoons Olive Oil (extra virgin)
- 1 medium Onion (very finely minced)
- 1 piece Bay Leaf (dried)
Seasoning and Garnish
- to taste Salt (be cautious as clams and chouriço are salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 piece Lemon (cut into wedges for serving)
- 1 cup Bread Cubes (fried in olive oil until golden (optional croutons))
👨🍳 Instructions
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1
Begin by purging the conquilhas. Soak them in cold, highly salted water for at least 2 hours, changing the water twice to ensure all sand is released.
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2
In a large pot, heat a splash of olive oil over medium-high heat. Add the smashed garlic and coriander stems. Toss in the drained conquilhas and pour in the white wine.
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3
Cover the pot and steam the clams for 3-5 minutes until they have all opened. Discard any that remain closed.
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4
Strain the clams through a fine-mesh sieve, reserving every drop of the precious cooking liquid. Pick the meat out of about two-thirds of the shells, leaving the rest whole for an elegant garnish.
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5
In a heavy-bottomed saucepan or traditional copper cataplana, fry the bacon and chouriço cubes in a drizzle of olive oil until they are crispy and have rendered their flavorful red fat.
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6
Remove the crispy meats with a slotted spoon and set aside, leaving the fat in the pan. Add the minced onion and bay leaf, sautéing until translucent and soft.
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7
Measure the reserved clam liquid and add enough water or fish stock to reach a total of 1.2 liters of liquid. Pour this into the pan with the onions and bring to a gentle boil.
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8
Lower the heat to a simmer. Slowly rain the cornmeal into the liquid in a steady stream, whisking constantly to prevent any lumps from forming.
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9
Switch to a wooden spoon. Cook the xarém over low heat for about 20-25 minutes, stirring frequently. The texture should become creamy and thick, similar to a soft polenta.
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10
Once the cornmeal is cooked and no longer grainy, fold in the shelled clam meat and half of the crispy chouriço and bacon.
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11
Taste for seasoning. Add salt only if necessary, and add a generous crack of black pepper. If the xarém is too thick, add a small splash of hot water.
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12
Stir in a handful of freshly chopped coriander leaves just before turning off the heat to preserve their bright color and aroma.
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13
Plate the xarém in shallow bowls. Top with the remaining whole clams in their shells, the rest of the crispy meats, and the optional fried bread cubes.
💡 Chef's Tips
Always use fine cornmeal rather than coarse polenta for the most authentic, velvety mouthfeel. Don't skip the clam-soaking process; nothing ruins a xarém faster than the crunch of sand. If you cannot find conquilhas, small tellins or cockles are the best substitutes. Stirring is key—the more you stir, the creamier the cornmeal becomes as it releases its starches. If the mixture thickens too much as it sits, whisk in a little more warm stock to loosen it back to a 'dropping' consistency.
🍽️ Serving Suggestions
Serve with a chilled glass of dry Vinho Verde or a crisp Algarve Rosé. A side of crusty Alentejo bread is perfect for mopping up any remaining flavors. Provide extra lemon wedges on the side to cut through the richness of the chouriço. Follow the meal with a traditional Algarvian almond or carob cake for a complete regional experience. A simple green salad with a sharp vinaigrette provides a refreshing contrast to the creamy porridge.