Xerém with clams was one of the finalists for the 7 Wonders of Portuguese Gastronomy, a contest that aimed to promote the country's culinary heritage. Xerém is not only popular in Portugal, but also in Cape Verde and Brazil, where it was introduced by Portuguese colonizers and immigrants. In these countries, xerém is usually eaten as a breakfast or snack, and can be sweetened with sugar or honey.

Xerém is a simple but hearty dish that reflects the history and culture of the Algarve and its people. It is a way of using corn, a staple crop in the region, and combining it with seafood or meat from the coast or the countryside. Xerém is also a symbol of solidarity and community, as it is often cooked in large pots and shared among neighbors and friends.

The origin of xerém dates back to the Moorish occupation of the Iberian Peninsula, when corn was introduced to Europe from America. The word xerém comes from the Arabic term sharim, which means "broken grains". The Moors used to grind corn into coarse flour and cook it with water, salt, and butter. This dish was later adopted by the Christians who added meat and fish to it.

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Xerém has many variations across Portugal and its former colonies. In the Algarve, xerém is usually cooked with clams or sardines, which are abundant in the region. The clams are cooked separately in a pot with garlic, onion, parsley, white wine, and olive oil. The corn flour is boiled in water with salt and bay leaves until it becomes thick and creamy. Then, the clams are added to the xerém along with their broth. The dish is garnished with chopped coriander and served hot.

In Cape Verde, xerém is known as cachupa rica or cachupa guisada. It is a national dish that consists of corn flour cooked with beans, cassava, sweet potato, cabbage, pumpkin, carrot, onion, garlic, bay leaf, salted pork, chicken, sausage, and tuna. It is usually eaten for breakfast with fried eggs or cheese.

In Brazil, xerém is called canjica or mungunzá in some regions. It is a sweet dessert that is made by boiling corn kernels with milk, sugar, cinnamon, cloves, and coconut milk. It can be topped with grated coconut or condensed milk. It is often served during festivals such as Festa Junina or Christmas.

Xerém is a delicious and nutritious dish that can be enjoyed in different ways. It is a testament to the rich and diverse gastronomy of Portugal and its influence around the world. Xerém is more than just food; it is a way of life.