Xarém

Tourist Guide — Thu, 06 Nov 2008 12:00:00 +0000

Xarém is a traditional dish of the East Algarve, mainly Tavira which has innumerous ways of preparation. It basically consists of corn flour cooked with clams, with sardines, with grilled meat, you name it…

The original and most common way is with clams. So for this you will need:

1Kg of clams
100g of smoked bacon
100g of cured ham
1/2 Pork sausage
200g of corn flour
0.5dl of white wine
salt and pepper to taste

Preparation:

In a tin wash medium 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.

Cut the bacon and the cured ham in small stripes and the sausage in thin slices. Fry them in a pan with low fire.

Remove the clams from the water and boil them in a pot covering them with water for about 10min. Save the water where you boiled them and take the mussels out of the shells. Put them in a pot, add the water where you boiled the clams and the wine; boil it for a while.

Add the flour taking the pot out of the fire and make sure it blends uniformly. Put it back to the fire and let it boil stirring once in a while, add the rest of the meat and serve hot.

Tip:
The meat used should be unsalted before cooking. Put the in cold water for about 3 to 4h… you get best results with home made products.

Post from: Tavira Guide

Xarém

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Conquilhas

Tourist Guide — Sat, 01 Nov 2008 19:53:34 +0000

Conquilhas, you can never have enough of them. I remember in my childhood we used to make competitions for who could eat it the fastest. It’s a fun dish to make and usually goes very well with a cold drink, beer or vinho verde.

What do you need:

1Kg of conquilhas
4 table spoons of olive oil
4 – 6 garlic cloves
cilantro
lemon wedges

Usually you’ll get your conquilhas in sea water. When you arrive home you will notice that probably they have laid off some sand, in this case it’s recommended to leave them for around 24h so all the sand gets purged and the conquilhas are clean.

Then add some olive oil to a pan together with the garlic and let it fry until the garlic is golden; remove the conquilhas from the water and put them to the pan with some cilandro and cover everything with a lid letting it cook for about 20min (for 1Kg).

Occasionally check the conquilhas and give them a stir, making sure to mix the top ones and bottom ones. When all shells are open it means it’s done — some might not open, this is normal and if on one side it doesn’t mean they are not good, on the other hand you might not want to risk it.

Don’t forget to give them a lemon squeeze and eat it with some bread which is great to dip in the sauce.

Post from: Tavira Guide

Conquilhas

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Tavira Guide » Recipes

Xarém

Conquilhas