Entree: Portugal – Algarve – Xerém com Conquilhas (Coarse cornmeal porridge cooked in clam broth and finished with fresh clams and aromatics, a traditional Algarve coastal main)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh clams in shell, cleaned
- 1 cup (160 g) xerém or coarse cornmeal (substitute coarse polenta if unavailable)
- 4 cups (960 ml) clam stock or reserved clam cooking liquid (see instructions)
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) olive oil
- 1 small onion, finely chopped (about 70 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
- Optional: pinch of smoked paprika or red pepper flakes for heat

Instructions

1. Rinse clams well under cold water, discarding any that are open and do not close when tapped. Place clams in a large covered pot with the white wine and 1/2 cup (120 ml) water, then steam over medium-high heat until clams open, about 5–7 minutes. Remove clams as they open into a bowl and reserve the cooking liquid.
2. Strain the reserved clam cooking liquid through a fine sieve into a measuring cup and add water or fish stock if needed to make 4 cups (960 ml) of liquid total; keep warm.
3. In a heavy saucepan, heat the olive oil over medium heat and cook the chopped onion until translucent, about 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Add the xerém to the pan and stir to coat the grains with oil and toast lightly for 1–2 minutes. Gradually add the warm clam stock in small batches, stirring constantly to avoid lumps.
5. Reduce heat to low and simmer, stirring frequently, until the xerém is thick and creamy and the grains are tender, about 12–15 minutes (add more hot liquid if it becomes too thick).
6. Stir in the butter, chopped parsley, and season with salt, pepper, and optional smoked paprika to taste.
7. Return the steamed clams (discard any that did not open during initial cooking) to the pot to warm through for 1–2 minutes, then spoon the xerém into shallow bowls and arrange clams on top. Drizzle with a little extra olive oil and serve hot.