Xarém

Ingredients

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

Directions

1. 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. 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. 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. 4

   Remove from heat and slowly add the cornmeal, stirring to be sure it blends uniformly.

5. 5

   Return to heat, stirring occaisionally, until thickened.

6. 6

   Add the rest of the meat, then salt and pepper to taste,.

7. 7

   Serve hot, garnished with croutons or parsley if desired.