Xerem de Conquilhas (Algarve Cornmeal with Clams)

The Algarve does not get nearly enough credit on this blog, mostly because my own family history runs through the north and the islands rather than the south coast. But I would be doing Portuguese food a disservice if I never mentioned xerem de conquilhas, a dish that fishermen’s families along the Algarve coast have been making for generations out of the two things they always had on hand: coarse cornmeal and tiny clams called conquilhas.

Think of it as a distant, sandier cousin of a creamy polenta, cooked low and slow with a garlicky, paprika-tinted broth until it turns thick and almost porridge-like, then finished with clams that pop open right in the pot, releasing their brine straight into the cornmeal. It is coastal peasant cooking at its best, humble ingredients turned into something genuinely craveable. If you love my Amejoas a Bulhao Pato or my Cataplana de Marisco (both recipes on the site), this belongs in the same rotation, just with a heartier, more filling base underneath the clams.

I make this on nights when I want something that feels indulgent but is actually built from pantry staples and a bag of clams from the fish counter. Lucas eats around the clams and just wants the cornmeal, which honestly might be the smartest move at the table, since it soaks up every bit of that briny, paprika-red broth.

Xerem de Conquilhas (Algarve Cornmeal with Clams) Recipe

Prep time: 30 minutes · Cook time: 35 minutes · Total: 1 hour 5 minutes · Servings: 4 · Calories: ~340 per serving

Ingredients

• 2 lbs small clams (conquilhas, or substitute Manila or littleneck clams)
• 1 cup coarse yellow cornmeal (not fine polenta)
• 4 cups water or seafood stock, plus more as needed
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon sweet paprika
• 1 bay leaf
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh cilantro
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Soak the clams in a large bowl of cold, salted water for at least 30 minutes to purge any sand, then drain and rinse.
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook 4 to 5 minutes until soft. Add the garlic and paprika and cook 30 seconds until fragrant.
3. Add the wine and bay leaf, simmer 2 minutes, then add the water or stock and bring to a gentle boil.
4. Whisking constantly, pour in the cornmeal in a slow, steady stream to avoid lumps. Reduce heat to low and simmer, stirring often, for 20 to 25 minutes, until thick and creamy, adding a splash more liquid if it gets too thick.
5. Season the cornmeal with salt and pepper, then nestle the drained clams into the pot. Cover and cook 5 to 7 minutes, until the clams open. Discard any that do not open.
6. Stir in the cilantro, taste and adjust seasoning, and serve immediately in shallow bowls with lemon wedges.

Recipe Notes

• Sourcing tip: true conquilhas are a tiny Portuguese clam not sold in the US. Manila clams or the smallest littleneck clams you can find are the closest substitute in size and sweetness.
• Use coarse or medium-grind cornmeal here, not fine polenta or corn flour, or the texture will turn gluey instead of pleasantly grainy.
• Discard any clams that stay firmly closed after cooking, they were dead before cooking and are not safe to eat.
• Leftover xerem thickens considerably in the fridge; loosen it with a splash of hot water or stock when reheating.