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Recipes with clams

4 recipes that use clams, with photos, step-by-step instructions and cook times. The quickest, Xerém de conquilhas, takes 65 minutes. It is most often cooked with garlic, flat-leaf parsley and onion.

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Xerém de conquilhas

Xerém is coarse-ground maize cooked to a soft, spoonable porridge, an old poor man's food of the eastern Algarve that tasted of whatever the sea or the pig gave that day. Around Tavira and Olhão it is cooked with conquilhas, the little wedge clams raked from the sand bars of the Ria Formosa, so the cornmeal soaks up their salty juices. This contains pork (chouriço and streaky bacon); leave them out for a purely seafood version. Chef's tip: stir the cornmeal into the clam water off the heat, then put it back on, to avoid lumps.

65 minPortugueseFish
by KrazyBadal 0 views

Fabes con almejas

Along the coast, from Lastres to Ribadesella, fabes are cooked not with sausage but with clams, in a pale, saffron-tinted broth that tastes of the sea. It is a dish for a long weekend lunch in a seaside restaurant, eaten slowly with a spoon and bread. The broth uses a glass of dry white wine; an alcohol-free swap is given. Chef's tip: "scare" the beans by adding a splash of cold water whenever the pot boils up during cooking; it keeps the skins whole and the insides creamy.

175 minSpanishFishGluten free
by KrazyBadal 0 views

Verdinas con marisco

Verdinas are small, pale-green dried beans grown around Llanes in eastern Asturias, prized for their thin skins and buttery texture; seaside restaurants there pair them with whatever shellfish came in that morning. It is a newer dish than fabada, lighter and greener, often eaten in summer on the terraces above the harbour. If you can't find verdinas, French flageolet beans are the nearest match. Chef's tip: make a quick stock from the prawn shells and heads; it gives the beans far more flavour than plain water.

120 minSpanishFishGluten free
by KrazyBadal 0 views

Cacciucco alla livornese

Cacciucco is the great fish stew of Livorno, the port city on the Tuscan coast, where it is said to need at least five kinds of seafood, one for each C in its name. Fishermen once made it with the unsold catch; today the harbour trattorie ladle it, thick and fiery with chilli, over slices of toasted bread rubbed with garlic. This version uses firm white fish, squid, mussels, clams and prawns cooked in tomato and red wine; the wine is traditional, and the note gives an alcohol-free option. Serve it as a whole meal, with more garlic toast on the side. Chef's tip: add the seafood in stages, from the firmest to the most delicate, so nothing turns rubbery.

90 minItalianFishSpicy
by KrazyBadal 0 views

Goes well with clams