SERVES 4
TOTAL TIME: 35 minutes
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 |
|
Salt and pepper |
|
|
2 |
tablespoons unsalted butter |
|
1½ |
pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly |
|
3 |
garlic cloves, minced |
|
1 |
tablespoon minced fresh thyme |
|
1 |
cup dry vermouth or dry white wine |
|
3 |
tomatoes, cored, seeded, and chopped |
|
4 |
pounds littleneck clams, scrubbed |
|
½ |
cup minced fresh parsley |
1. Bring 2 quarts water to boil in medium saucepan. Stir in couscous and 2 teaspoons salt and cook until al dente, about 8 minutes; drain.
2. Meanwhile, melt butter in Dutch oven over medium-high heat. Add leeks and cook until tender, about 4 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in vermouth and cook until slightly reduced, about 1 minute. Stir in tomatoes and clams and cook, covered, until clams open, 8 to 10 minutes.
3. Use slotted spoon to transfer clams to large serving bowl, discarding any that refuse to open. Stir drained couscous and parsley into pot with tomatoes and leeks and season with salt and pepper to taste. Portion couscous into bowls, top with clams, and serve.
VARIATION
ISRAELI COUSCOUS WITH CLAMS, CHORIZO, AND TOMATOES
Add 6 ounces chorizo sausage, halved lengthwise and sliced thin, to pot with leeks.