Mariusz Lewandowski
Voraciously Zesty Xarém (Portuguese Cornmeal Porridge with Clams)
Xarém is a traditional dish from the Algarve region in Portugal, known for its hearty and comforting nature. This delicious, savory porridge is made with cornmeal and often includes clams, making it a unique and flavorful meal. The “voraciously zesty” aspect comes from the infusion of garlic, fresh herbs, and a touch of lemon, which elevates the dish to a new level of culinary delight. This recipe brings together the comforting, creamy texture of cornmeal with the briny sweetness of fresh clams. Perfect for seafood lovers and anyone looking to try something new!
Ingredients:
– 2 cups cornmeal
– 4 cups water
– 2 cups chicken or vegetable broth
– 1 lb fresh clams, cleaned
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 4 cloves garlic, minced
– 1 teaspoon paprika
– 1 bay leaf
– 1/2 cup white wine
– Juice of 1 lemon
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Prepare the Cornmeal: In a large pot, bring the water and broth to a boil. Gradually whisk in the cornmeal to avoid lumps. Reduce the heat to low and simmer, stirring frequently, for about 20 minutes until it thickens and becomes creamy.
2. Cook the Clams: While the cornmeal is cooking, heat the olive oil in a separate large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Add Flavor: Stir in the paprika and bay leaf, then pour in the white wine. Increase the heat slightly and cook until the wine has reduced by half.
4. Add the Clams: Add the cleaned clams to the skillet, cover, and cook for about 5-7 minutes until the clams open. Discard any clams that do not open.
5. Combine Porridge and Clams: When the cornmeal is ready, season it with salt and pepper to taste. Remove the bay leaf from the clam mixture, then gently fold the clams and the sauce into the pot with the cornmeal.
6. Finish and Serve: Stir in the lemon juice and chopped parsley. Adjust the seasoning if needed. Serve immediately in bowls with a drizzle of olive oil and extra parsley for garnish if desired.
Enjoy your Voraciously Zesty Xarém!
