Step by Step method

1. Step 1.

   Heat 12-inch cast-iron skillet over medium heat for 5 minutes.

2. Step 2.

   Add oil and heat until just smoking.

3. Step 3.

   Add chorizo and cook until well browned and fat begins to render, about 5 minutes.

4. Step 4.

   Stir in leeks and cook until softened, about 3 minutes.

5. Step 5.

   Stir in garlic and thyme and cook until fragrant, about 30 seconds.

6. Step 6.

   Stir in wine, scraping up any browned bits. Bring to simmer and cook until slightly reduced, about 1 minute.

7. Step 7.

   Stir in couscous and broth and return to simmer.

8. 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.

9. Step 9.

   Off heat, discard any clams that refuse to open.

10. Step 10.

    Sprinkle with parsley and season with pepper to taste. Serve immediately.