Cast Iron Clams with Pearl Couscous and Chorizo
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A one-pot meal featuring tender littleneck clams, spicy chorizo, and pearl couscous cooked in a cast-iron skillet. Finished with fresh parsley and a splash of white wine.
Ingredients
- 14.8 ml vegetable oil
- 170 g Spanish-style chorizo sausage halved lengthwise and sliced 1/4 inch thick
- 454 g leeks white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 3 clove garlic minced
- 14.8 ml fresh thyme minced
- 237 ml dry white wine
- 473 ml pearl couscous
- 355 ml chicken broth
- 1.36 kg littleneck clams scrubbed
- 29.6 ml fresh parsley minced
- pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 284 mg
- Iron: 5.85 mg
- Magnesium: 79.7 mg
- Phosphorus: 280 mg
- Potassium: 883 mg
- Zinc: 3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml vegetable oil
- 237 ml dry white wine
- 473 ml pearl couscous
- 355 ml chicken broth
- pepper
Prepare
- 170 g Spanish-style chorizo sausage, halved lengthwise and sliced 1/4 inch thick
- 454 g leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- Mince 3 clove garlic
- Mince 14.8 ml fresh thyme
- 1.36 kg littleneck clams, scrubbed
- Mince 29.6 ml fresh parsley
Let's Cook
-
Step 1.
Heat 12-inch cast-iron skillet over medium heat for 5 minutes.
-
Step 2.
Add oil and heat until just smoking.
-
Step 3.
Add chorizo and cook until well browned and fat begins to render, about 5 minutes.
-
Step 4.
Stir in leeks and cook until softened, about 3 minutes.
-
Step 5.
Stir in garlic and thyme and cook until fragrant, about 30 seconds.
-
Step 6.
Stir in wine, scraping up any browned bits. Bring to simmer and cook until slightly reduced, about 1 minute.
-
Step 7.
Stir in couscous and broth and return to simmer.
-
Step 8.
Nestle clams into skillet. Reduce heat to gentle simmer, cover, and cook until clams have opened and couscous is al dente, 10 to 12 minutes.
-
Step 9.
Off heat, discard any clams that refuse to open.
-
Step 10.
Sprinkle with parsley and season with pepper to taste.
-
Step 11.
Serve immediately.