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Menu

Littleneck Clams with Couscous, Leeks & Tomatoes

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time15 minutes
Cook time20 minutes
Ready in35 minutes

Ingredients

  • 1 kg Littleneck clams, scrubbed and rinsed
  • 1 cup couscous
  • 2 medium leeks, white and light green parts only, sliced thinly
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 2 cups vegetable or seafood broth
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. Prepare the Couscous:
    • In a medium saucepan, bring 1 cup of broth to a boil. Remove from heat, stir in couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
  2. Cook the Clams:
    • In a large pot or deep skillet, heat olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened.
    • Add the garlic and cook for another minute until fragrant.
    • Pour in the white wine, bring to a simmer, and cook for 2-3 minutes.
    • Add the remaining broth and bring the mixture to a gentle boil.
    • Add the Littleneck clams, cover the pot, and cook for about 5-7 minutes, or until the clams open. Discard any that do not open.
  3. Add Tomatoes and Couscous:
    • Stir in the cherry tomatoes and cook for another 2 minutes until they soften slightly.
    • Gently fold in the couscous, lemon zest, and lemon juice. Season with salt and pepper to taste.
  4. Serve:
    • Transfer the mixture to a large serving dish or individual bowls. Garnish with fresh parsley and serve with crusty bread to soak up the delicious broth.

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