Xarém (Portuguese Cornmeal with Clams and Linguiça)

Xarém (Portuguese Cornmeal with Clams and Linguiça)

In Portugal, xarém (or xerém) is a traditional dish in the Algarve region in the south and is common in the city of Olhão. In that city, the dish has clams, bacon and ham.[12]
Its ingredients include greaves, pork and grilled sardines.[
Rate this recipe!
Cuisine Portuguese
Servings 4

Ingredients
  

  • pounds clams cleaned
  • 10 oz pork belly (bacon)
  • 8 oz linguiça or chouriço
  • 1 cup corn meal
  • 4 cups chicken or fish stock
  • 1 red bell pepper sliced
  • 1 small yellow onion diced
  • ½ cup green onions sliced
  • 3 tbsp extra virgin olive oil
  • 1 tsp chopped garlic
  • ¼ tsp salt

Instructions
 

  • Rinse the clams with cold water, so you clean them from any dirt they might have. After that cover them totally with water and leave them to soak for 1 to 24 hours, this will allow any sand to be expelled out.
  • Cut the bacon and the cured ham in small slices.
  • Slice the sausage in thin slices.
  • Dice the onions
  • Slice the red bell pepper in strips
  • slice the green onions in small slices
  • Heat of a pot (about 1.5 to 3 gallons in size) Add the olive oil, bacon, yellow onions, garlic and red bell pepper to the pan. Cook for about 5 minutes.
  • Add the sausage and continue cooking for about 5 minutes.
  • Add the Clam and cook until they open- about 10 minutes
  • Remove the on the contents from the pot and reserve to be used later.
  • Now in the empty pot add 4 cups of stock or 4 cups of water with some bullion.
  • Begin heating up the stock while gradually adding the corn meal and continually mixing until the cornmeal thickens -about 5 to 10 minutes.
  • Add the clam mixture to the pot with the cornmeal. Reserve a few clams and linguiça to put on top as garnish. Whore in individual bowls or a casserole dish and garnish with some clams, linguiça , and green onions.
    TN Xarem corn 9340
Keyword polenta, Portuguese plolenta,
Tried this recipe?Let us know how it was!

Xarém (Portuguese Cornmeal with Clams and Linguiça)

In Portugal, xarém (or xerém) is a traditional dish in the Algarve region in the south and is common in the city of Olhão. In that city, the dish has clams, bacon and ham.[12]
Its ingredients include greaves, pork and grilled sardines.[
Rate this recipe!
Cuisine Portuguese
Servings 4

Ingredients
  

  • pounds clams cleaned
  • 10 oz pork belly (bacon)
  • 8 oz linguiça or chouriço
  • 1 cup corn meal
  • 4 cups chicken or fish stock
  • 1 red bell pepper sliced
  • 1 small yellow onion diced
  • ½ cup green onions sliced
  • 3 tbsp extra virgin olive oil
  • 1 tsp chopped garlic
  • ¼ tsp salt

Instructions
 

  • Rinse the clams with cold water, so you clean them from any dirt they might have. After that cover them totally with water and leave them to soak for 1 to 24 hours, this will allow any sand to be expelled out.
  • Cut the bacon and the cured ham in small slices.
  • Slice the sausage in thin slices.
  • Dice the onions
  • Slice the red bell pepper in strips
  • slice the green onions in small slices
  • Heat of a pot (about 1.5 to 3 gallons in size) Add the olive oil, bacon, yellow onions, garlic and red bell pepper to the pan. Cook for about 5 minutes.
  • Add the sausage and continue cooking for about 5 minutes.
  • Add the Clam and cook until they open- about 10 minutes
  • Remove the on the contents from the pot and reserve to be used later.
  • Now in the empty pot add 4 cups of stock or 4 cups of water with some bullion.
  • Begin heating up the stock while gradually adding the corn meal and continually mixing until the cornmeal thickens -about 5 to 10 minutes.
  • Add the clam mixture to the pot with the cornmeal. Reserve a few clams and linguiça to put on top as garnish. Whore in individual bowls or a casserole dish and garnish with some clams, linguiça , and green onions.
    TN Xarem corn 9340
Keyword polenta, Portuguese plolenta,
Tried this recipe?Let us know how it was!

Recipes

Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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