Clams with Israeli Couscous, Chorizo, and Scallions
SERVES 4
WHY THIS RECIPE WORKS To infuse this simple clam dish with big flavor, we added chorizo and scallions to white wine for a potent broth that we could use to steam our shellfish. Thinly sliced half-moons of chorizo added richness and savory, spicy notes to the broth, and several scallions gave this dish an aromatic backbone. A couple pats of butter contributed ample richness to counter the bright, briny notes of the wine and clams. To make this dish a complete meal, we added some couscous to our shopping list. Using larger-grained Israeli couscous instead of the more traditional, small-grain Moroccan couscous gave our dish texture and visual appeal. To cook the couscous, we simmered it like pasta, drained it, and then tossed it into the broth after the clams had steamed open so it could absorb the bright, briny flavors. Small quahogs or cherrystones are good alternatives to the littleneck clams. We like the punch that dry vermouth adds to this dish, but dry white wine will also work well. Be sure to use Israeli couscous in this dish; regular (or fine-grain) couscous won’t work here.
|
2 |
cups Israeli couscous |
|
6 |
ounces chorizo sausage |
|
6 |
scallions |
|
2 |
tablespoons unsalted butter |
|
4 |
pounds littleneck clams |
|
1 |
cup dry white wine or dry vermouth |
1. Bring 2 quarts water to boil in large saucepan. Stir in couscous and 1 teaspoon salt and cook until al dente, about 8 minutes; drain couscous well.
2. Meanwhile, halve chorizo lengthwise and slice thin. Thinly slice scallion whites and thinly slice scallion greens on bias; keep whites and greens separate. Melt butter in Dutch oven over medium-high heat. Add chorizo and scallion whites and cook, stirring occasionally, until chorizo is lightly browned, about 4 minutes.
3. Scrub clams. Stir wine into Dutch oven and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Stir in clams, cover, and cook, stirring occasionally, until clams open, 8 to 10 minutes.
4. Using slotted spoon, transfer clams to large bowl; discard any that refuse to open. Stir drained couscous and scallion greens into liquid left in pot and season with salt and pepper to taste. Portion couscous into bowls, top with clams, and serve.