Xarém

Total Time: 5 hrs 20 mins Preparation Time: 5 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 kg medium clams (in the shell. 15-18 shelled.) or 1 kg mussels (in the shell. 15-18 shelled.)
• 100 g smoked bacon
• 100 g cured ham
• 100 g hard lamb sausage
• 200 g cornmeal
• 50 ml wine
• salt and pepper
• crouton (optional for garnish)
• parsley, chopped (optional for garnish)

Recipe

• 1 in a tin wash clams with cold water, so you clean them from any dirt they might have. after that cover them totally with sea water and leave them to rest for 4 to 5 hours, this will allow any sand and impurities to be expelled out.
• 2 cut the bacon and the cured ham in small stripes and the sausage in thin slices. fry them in a pan over low heat. drain.
• 3 remove the clams from the water. place them in a boiler, cover with water, and boil 10 minutes. reserving the water, take the clam meat out of the shells. return clams to boiler, add wine, and bring to a boil.
• 4 remove from heat and slowly add the cornmeal, stirring to be sure it blends uniformly.
• 5 return to heat, stirring occaisionally, until thickened.
• 6 add the rest of the meat, then salt and pepper to taste,.
• 7 serve hot, garnished with croutons or parsley if desired.