Cook With What You Have

Discover recipes using ingredients already in your kitchen. Results are ranked by how well they match your pantry.

How It Works

  1. Add Your Pantry - Enter ingredients you have at home.
  2. Search or Discover - Find recipes by keyword or click "What Can I Make?"
  3. Start Cooking - View your match percentage and visit the original recipe.

We don't host full recipes-we link directly to original sources.

Xarém (Porridge dish)

Xarém (also spelled Xerém) is a thick soup or porridge from Algarve, Portugal that is eaten in Cape Verde and Brazil as well. It has a corn flour base combined with other traditional ingredients which vary by region. The dish is prepared using corn meal, clams or sardines, and grilled meats.The Algarvian version is most commonly prepared using clams.

Ingredients

  • 1 cup coarse cornmeal
  • 4 cups fish stock, chicken stock, or water
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 500 g clams, cleaned
  • 100 g bacon, diced
  • 100 g chouriço or smoked sausage, sliced
  • ½ cup dry white wine
  • 1 bay leaf
  • 2 tbsp fresh coriander (cilantro), chopped
  • Salt, to taste
  • Black pepper, to taste
Your pantry · Interactive controls load with JavaScript

Method

  1. Rinse the clams thoroughly and discard any damaged shells.
  2. Heat the olive oil in a large pot over medium heat.
  3. Cook the bacon until lightly browned.
  4. Add the sausage and cook for 2–3 minutes.
  5. Stir in the onion and cook until softened.
  6. Add the garlic and cook for 1 minute.
  7. Pour in the white wine and add the bay leaf.
  8. Add the clams, cover the pot, and cook until the shells open.
  9. Remove the clams and set aside.
  10. Strain the cooking liquid and return it to the pot.
  11. Add the stock or water and bring to a boil.
  12. Gradually add the cornmeal while stirring continuously to prevent lumps.
  13. Reduce the heat and cook for 20–25 minutes, stirring frequently.
  14. Return the clams, bacon, and sausage to the pot.
  15. Stir in the coriander.
  16. Season with salt and black pepper.
  17. Serve hot.

Notes

  • Xarém com Conquilhas (with clams)
  • Xarém with shrimp
  • Xarém with mussels
  • Xarém with pork cracklings
  • Vegetarian xarém
  • Xarém with sardines

Categories