Vermouth adds punch to clam concoction
To infuse this simple clam dish with big flavour, we added Spanish chorizo, thyme, and dry vermouth for a potent broth in which to steam our shellfish.
We added larger-grain pearl couscous instead of traditional small-grain couscous, as it is the perfect vehicle for soaking up flavours and also adds textural appeal.
Pearl couscous, also known as Israeli couscous, is about the size of a caper and is not precooked, unlike the smaller grains.
It has a unique, nutty flavour that gives this dish just the right boost.
We like the punch that dry vermouth adds, but dry white wine will also work.
Clams With Pearl Couscous, Chorizo and Leeks
Servings: Four to six Start to finish: 30 minutes 2 cups pearl couscous • salt and pepper 2 Tbsp extra-virgin olive oil 1 1/2 lb leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly 6 oz Spanish-style chorizo sausage, halved lengthwise and sliced thin 3 garlic cloves, minced 1 Tbsp minced fresh thyme or 1 tsp dried 1 cup dry vermouth or dry white wine 3 tomatoes, cored, seeded, and chopped 4 lb littleneck clams, scrubbed 1/2 cup minced fresh parsley
Bring two quarts water to boil in medium saucepan. Stir in couscous and 2 tsp salt and cook until al dente, about eight minutes; drain.
Meanwhile, heat oil in Dutch oven over medium heat. Add leeks and chorizo and cook until leeks are tender, about four minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in vermouth and cook until slightly reduced, about one minute. Stir in tomatoes and clams, cover, and cook until clams open, eight to 12 minutes.
Use slotted spoon to transfer clams to large serving bowl, discarding any that refuse to open. Stir couscous and parsley into cooking liquid and season with salt and pepper to taste. Portion couscous mixture into individual bowls, top with clams, and serve. From The Complete Mediterranean Cookbook by America’s Test Kitchen. For more recipes and cooking tips, visit americastestkitchen.com