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Couscous with Clams
© John Kernick

Couscous with Clams



  1. 2 cups water
  2. 1 tablespoon unsalted butter
  3. Salt
  4. One 10-ounce package couscous
  5. 5 tablespoons extra-virgin olive oil
  6. 2 garlic cloves, thinly sliced
  7. 1/2 teaspoon crushed red pepper
  8. 3/4 cup dry white wine
  9. 3 pounds Manila clams or cockles, rinsed
  10. 1 cup drained roasted red peppers from a jar, cut into thin strips
  11. 1 cup drained canned white beans
  12. 2 large scallions, thinly sliced
  1. In a medium saucepan, bring the water to a boil with the butter and a generous pinch of salt. Stir in the couscous, cover and remove from the heat.
  2. In a large deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic and cook over high heat, stirring, until lightly browned, about 1 minute. Stir in the crushed red pepper and the wine and boil until the wine is reduced by half, about 5 minutes. Add the clams and bring to a boil. Cover the skillet, lower the heat to moderate and cook, stirring occasionally, until the clams open, about 3 minutes. Add the red peppers, beans and scallions and cook just until heated through, about 1 minute.
  3. Fluff the couscous with a fork and spoon it into 4 deep bowls. Spoon the clams, peppers and beans over the couscous. Stir the remaining 1 tablespoon of olive oil into the broth, spoon it over the clams and serve.