Name: Clams with Pearl Couscous, Kielbasa, and Fennel for Two
Total time: 40 min
Ingredients: 1 cup pearl couscous; 1 tablespoon unsalted butter; 1 small onion , chopped coarse; 1 small fennel bulb (8 ounces), stalks discarded, bulb halved, cored, and chopped coarse; 4 ounces kielbasa sausage , halved lengthwise and sliced ½ inch thick; 1 garlic clove , minced; ¼ cup dry white wine or dry vermouth; 1½ pounds littleneck clams , scrubbed; 6 ounces cherry tomato , quartered; ¼ cup coarsely chopped fresh parsley leaf; Salt and pepper

Why This Recipe Works

Littlenecks were a great starting point; to offset their brininess and give the dish more heft, we added chunks of kielbasa, which contributed big, bold flavor. White wine served as the perfect base for a potent broth in which the clams could steam, and a pat of butter contributed ample richness to counter the bright notes of the wine and clams. To make this dish a well-rounded meal, we added juicy cherry tomatoes, fennel, and couscous. Using large-grain pearl couscous instead of the more traditional small-grain Moroccan couscous gave our dish great texture and visual appeal while providing a sturdy base for the clams and vegetables. To cook the couscous, we simply simmered it like pasta and drained it; once the clams had opened, we tossed the couscous into the broth so that it could absorb the complex flavors.

Before You Begin

Small quahogs or cherrystones are good alternatives to the littleneck clams. Be sure to use pearl couscous in this dish; regular (or fine) couscous won't work here. Pearl couscous is sometimes labeled Israeli couscous.

Instructions

Bring 2 quarts water to boil in medium saucepan. Add couscous and cook, stirring often, until al dente; drain well and set aside.

Meanwhile, melt butter in large saucepan over medium heat. Add onion, fennel, and kielbasa and cook until vegetables are softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until slightly reduced, about 30 seconds. Stir in clams, cover, and cook, stirring occasionally, until clams open, 8 to 10 minutes.

Using slotted spoon, transfer opened clams to large bowl; discard any clams that have not opened.

Stir tomatoes, parsley, and couscous into cooking liquid left in saucepan and season with salt and pepper to taste. Portion couscous mixture into individual bowls, top with clams, and serve.