Couscous with Clams

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Couscous with Clams
Photo: © John Kernick


  • 2 cups water

  • 1 tablespoon unsalted butter

  • Salt

  • One 10-ounce package couscous

  • 5 tablespoons extra-virgin olive oil

  • 2 garlic cloves, thinly sliced

  • 1/2 teaspoon crushed red pepper

  • 3/4 cup dry white wine

  • 3 pounds Manila clams or cockles, rinsed

  • 1 cup drained roasted red peppers from a jar, cut into thin strips

  • 1 cup drained canned white beans

  • 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.

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