Xarém

Directions

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   Remove from heat and slowly add the cornmeal, stirring to be sure it blends uniformly.
5. 5
   Return to heat, stirring occaisionally, until thickened.
6. 6
   Add the rest of the meat, then salt and pepper to taste,.
7. 7
   Serve hot, garnished with croutons or parsley if desired.