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Xarém
Xarém (Xerem) is a traditional Portuguese recipe (from the Algarve) for a classic stew of clam meat thickened with yellow maize meal and topped with a mix of bacon, ham and sausage. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Xerem (Xarém).
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Additional Time:
(+2 hours purging)
Serves:
4
Rating: 
Tags : Pork RecipesPortugal Recipes
Xarém (also known as Xerem) is a traditional stew from the Algarve region of Portugal that features clams, bacon, sausage and ham and which is thickened with coarse-ground yellow maize meal (Xerem in Portuguese), for which the dish is named.
Ingredients:
1kg fresh white clams
100g smoked bacon, sliced into strips
100g hot sausage, sliced
100g ham, sliced into strips
200g coarse-ground yellow maize meal
100ml white wine
salt and black pepper, to taste
Method:
Wash the clams thoroughly then leave in a large pan of salted water for at least 2 hours to clean. Mix the maize meal with 250ml water and set aside.
Add a little butter to a pan and use to cook the bacon, sausage and ham for a few minutes. Add half the wine and continue cooking until the wine has evaporated then take off the heat and set aside.
In the meantime, drain the clams and add to a second pan along with the remaining wine and a little water. Cover and steam the clams for about 8 to 10 minutes, or until opened. Remove the clams and extract the meat from the shells (discard any unopened clams). Strain the cooking liquid and retain.
Add the clam meat and cooking liquid to a pan and bring to a simmer. Stir-in the soaked maize meal (with the soaking water) and bring to a simmer. Continue cooking, stirring constantly with a wooden spoon, until the maize meal has swelled and is cooked through (the consistency should be that of a thick porridge). Season liberally with black pepper.
Transfer to a serving dish, scatter the fried sausage and bacon mix over the top and serve.
