Traditional Portuguese Dishes
How to Make Xerém, a Traditional Recipe from Portugal
Prepare an authentic Portuguese xerém with clams, a traditional corn cream from the Algarve that combines soft cornmeal, seafood broth, garlic, white wine, olive oil, and cilantro. A comforting dish that should be served freshly made to enjoy its creamy texture.
Xerém is a maritime specialty from the Algarve made with slowly cooked corn semolina. In this version, the clams provide an intense sea flavor and the fresh cilantro completes a simple, traditional, and aromatic dish.
01
Ingredients
Have everything ready before you begin.
- ✓250 g of fine cornmeal or corn fubá
- ✓800 g of fresh clams or conquilhas
- ✓1 liter of water
- ✓250 ml of clam cooking liquid, completed with water if necessary
- ✓1 medium onion
- ✓2 cloves of garlic
- ✓60 ml of olive oil
- ✓100 ml of dry white wine
- ✓1 bay leaf
- ✓1/2 teaspoon of sweet paprika
- ✓1/2 teaspoon of salt
- ✓Black pepper to taste
- ✓4 tablespoons of chopped fresh cilantro
02
Step-by-step method
- 01
Place the clams in a container with cold water and a tablespoon of...
Place the clams in a container with cold water and a tablespoon of the measured salt for the recipe. Let them rest for an hour to expel the sand. If the water becomes very turbid, change it once and let them rest again.
- 02
Rinse the clams several times under the tap
Rinse the clams several times under the tap. Discard those that are broken or remain open after being gently touched.
- 03
Heat a large saucepan over medium heat and add 30 ml of olive...
Heat a large saucepan over medium heat and add 30 ml of olive oil. Add the finely chopped onion and cook for 5 minutes, stirring, until it becomes transparent.
- 04
Add the chopped garlic, bay leaf, and sweet paprika
Add the chopped garlic, bay leaf, and sweet paprika. Cook for 30 seconds, avoiding burning the paprika.
- 05
Add the clams and pour in the white wine
Add the clams and pour in the white wine. Cover the saucepan and cook for 3 or 4 minutes, shaking it carefully once or twice, until the clams open.
- 06
Remove the clams with a skimmer and reserve the meat inside their...
Remove the clams with a skimmer and reserve the meat inside their shells. Discard those that did not open after cooking.
- 07
Strain the liquid from the saucepan with a fine strainer, preferably...
Strain the liquid from the saucepan with a fine strainer, preferably covered with a clean gauze or kitchen filter. Measure 250 ml and mix it with the liter of water. If you don't get enough cooking liquid, complete it with water until you reach a total of 1.25 liters.
- 08
Clean the saucepan, put it back on the heat, and add the strained liquid
Clean the saucepan, put it back on the heat, and add the strained liquid. Add the remaining salt and black pepper to taste, considering that the clam broth is already salty.
- 09
When the liquid starts to boil, reduce the heat
When the liquid starts to boil, reduce the heat. Add the cornmeal slowly, in a rain-like fashion, while continuously stirring with whisk or wooden spoon.
- 10
Cook the xerém over low heat for 20 or 25 minutes
Cook the xerém over low heat for 20 or 25 minutes. Stir frequently, especially at the bottom and corners of the saucepan, to prevent the cornmeal from sticking.
- 11
Check the texture
Check the texture: it should be creamy and thick, but still fluid, like soft polenta. If it's too dense, add a little hot water slowly; if it's too liquid, prolong the cooking for a few minutes.
- 12
Taste and adjust the pepper
Taste and adjust the pepper. Remove the bay leaf, add the remaining olive oil and half of the chopped cilantro. Stir to integrate.
- 13
Return the clams to the saucepan and reserve some with their shell for...
Return the clams to the saucepan and reserve some with their shell for decoration. Mix gently for 1 minute, just to heat them.
- 14
Serve the xerém immediately in deep plates or clay bowls
Serve the xerém immediately in deep plates or clay bowls. Decorate with the reserved clams, remaining fresh cilantro, and a fine thread of the used oil.
- Clean the clams well and always strain the cooking liquid to avoid sand in the xerém.
- Add the cornmeal slowly while stirring continuously to achieve a lump-free cream.
- Taste the xerém before adding more salt, as the clam broth provides enough saltiness.
- Serve the dish immediately: the cream thickens when cooled.
- To preserve it, store it in the refrigerator in a closed container and consume it within two days.
- When reheating, add a little hot water and stir over low heat to recover the texture. Do not freeze the clams inside the cream.