Xarém Food

XARéM

Steps:

• 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.
• 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.
• 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.
• Remove from heat and slowly add the cornmeal, stirring to be sure it blends uniformly.
• Return to heat, stirring occaisionally, until thickened.
• Add the rest of the meat, then salt and pepper to taste,.
• Serve hot, garnished with croutons or parsley if desired.

CARROTS IN VINEGAR (CENOURAS EM CONSERVA)

Steps:

• Peel and wash the carrots and slice them into 1/2 inch thick rounds.
• Blanch the carrots in boiling salted water for about 7-8 minutes. You want them cooked, but not overcooked - firm to the bite. Strain and set aside to cool.
• In a bowl combine the vinegar and garlic. Add in the cooled carrots and mix well. Stir gently enough to not break the pieces of carrot.
• Refrigerate for at least three hours, stirring every now and again.
• Arrange the carrots on a platter surrounded by the olives if you like.