Recipe by Anabela de Jesus. Photo by Miguel Andrade.
- 375 g cornmeal
- 1.5 L water
- 150 g bacon
- 250 g wedge-shell clams
- 2 slices of bread
- Olive oil to taste
- Salt to taste
Cut the bacon into small cubes. Fry until very crispy. Add the clams and leave them on the heat until they open. Set aside. Cut the bread into small cubes, fry them in olive oil and set aside.
Put the salted water on to heat. When it is hot, add the cornmeal. Keep stirring until it thickens (about 45 to 60 minutes). If it gets too thick, gradually add some more water. When the cornmeal is cooked, add the clam mix and bring to the boil, stirring constantly.
Serve the maize porridge garnished with the fried bread.