Xerem is a porridge made from cooked cornmeal in water and salt, traditional in Pernambuco, Brazil. It is served alongside cooked or roasted meats and is characterized by its simplicity and tradition in popular cuisine.
Xerem is a traditional dish that combines fresh clams with a delicious, thick, and aromatic sauce.
The preparation allows its flavors to meld slowly, highlighting the freshness of the sea and the special touch of the added meats.
It is a recipe that invites sharing and enjoying a peaceful moment in good company.
Xerem
Ingredients
1 kilogram of Clams
100 grams of Bacon
100 grams of Chorizo
100 grams of Ham
200 grams of Cornmeal
30 milliliters of White wine
Salt
1 pinch of Pepper
Preparation
Step 1 : The clams should be washed and then covered with seawater or, alternatively, salted water, leaving them to soak for 5 hours.
Step 2 : Next, slice the ham, bacon, and chorizo to fry them in a skillet over low heat.
Step 3 : Once the meats are ready, remove the clams from the water and cook them in a pot over low heat.
Step 4 : Then, drain them from the cooking liquid and set aside the meat from the clams.
Step 5 : To continue, transfer everything to a saucepan, add broth to the cooking, pour in the wine, and cook over high heat until it just starts to boil.
Step 6 : Then, remove the saucepan from the heat and add flour while whisking to prevent lumps from forming.
Step 7 : Once done, return the saucepan to the heat and cook the mixture, stirring often and adding the meats.
Step 8 : Finally, serve the dish hot to enjoy.
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