Xarém with conch shell

Bring a pot of water seasoned with salt to a boil. When hot, pour in the cornmeal in the rain and keep stirring to avoid lumps.

Fry the bacon, cut into thin slices, as well as squares of bread.

Then add the bacon and bread to the flour, to cook over low heat.

When the corn porridge begins to bubble, add the washed, sand-free shellfish. You can open the clams in a pan and then add them to the porridge or let them open with the heat of the corn.

If desired, add the chopped cilantro and wrap it.

With the porridge of the desired consistency, add the lard, letting it melt. Stir and serve immediately.