Name: Cast Iron Clams with Pearl Couscous and Chorizo
Total time: 1 h 15 min
Ingredients: 1 tablespoon vegetable oil; 6 ounces Spanish-style chorizo sausage , halved lengthwise and sliced 1/4 inch thick; 1 pound leeks , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 3 garlic cloves , minced; 1 tablespoon minced fresh thyme or 1 teaspoon dried; 1 cup dry white wine; 2 cups pearl couscous; 1 1/2 cups chicken broth; 3 pounds littleneck clams , scrubbed; 2 tablespoons minced fresh parsley; pepper

Why This Recipe Works

To infuse this simple seafood dish with big flavors, we added chorizo, leeks, garlic, and thyme to white wine and broth for a potent and flavorful base that we could use to steam our shellfish. Thinly sliced half-moons of chorizo contributed richness and savory, spicy notes to the broth, and aromatics gave the dish a vibrant backbone. To keep it simple, we cooked the couscous right in the skillet with our clams, infusing the grains with the flavor of the seafood and letting them soak in the strong flavor base of our broth. We used larger-grained pearl couscous instead of traditional small-grain couscous—it made the perfect vehicle to soak up the dish's flavors and added textural appeal. Minced parsley added at the very end before serving lent an element of freshness to our salty, briny dish. Pearl couscous, sometimes labeled as Israeli couscous, has grains about the size of capers and is not precooked, unlike traditional couscous. It has a unique, nutty flavor and satisfying chew.

Before You Begin

Be sure to use pearl couscous; regular (or fine-grain) couscous won't work here. Pearl couscous is sometimes labeled Israeli couscous. Small quahogs or cherrystones are good alternatives to the littleneck clams in this dish. If you can't find chorizo sausage, use andouille or linguiça.

Instructions

Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add oil and heat until just smoking. Add chorizo and cook until well browned and fat begins to render, about 5 minutes. Stir in leeks and cook until softened, about 3 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Bring to simmer and cook until slightly reduced, about 1 minute. Stir in couscous and broth and return to simmer.

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. Off heat, discard any clams that refuse to open. Sprinkle with parsley and season with pepper to taste. Serve immediately.