Littleneck Clams With Cherry Tomatoes and Pearl Couscous
Updated April 2, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3pounds littleneck clams
- Salt and pepper
- 3tablespoons extra-virgin olive oil
- 2large shallots, chopped
- 4garlic cloves, minced
- 1small red chile (such as Fresno or red jalapeño), seeded and minced (about 1 tablespoon)
- 3cups cherry tomatoes (preferably a combination of Sungold and red cherry tomatoes)
- ½cup dry white wine (such as sauvignon blanc)
- ½cup pearl couscous or fregola
- 2tablespoons chopped fresh parsley
- Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
591 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 57 grams protein; 2133 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the clams in a large bowl along with 1 tablespoon salt, and fill the bowl with cold water. Set aside to let the clams release any grit.
- Step 2
While the clams soak, prepare the sauce: In a large Dutch oven (or a deep 12-inch skillet with a lid), heat the olive oil over medium. Add the shallots and cook, stirring occasionally, until tender but not browned, 3 to 5 minutes. Add the garlic and chile and stir until fragrant, 30 seconds to 1 minute.
- Step 3
Add the cherry tomatoes, ½ teaspoon salt and a few grinds of pepper and cook over medium heat, stirring occasionally, until the tomatoes begin to collapse, 6 to 8 minutes.
- Step 4
Stir in the wine and bring to a boil.
- Step 5
While the wine comes to a simmer, lift the clams from the water and rinse well under running water, scrubbing if necessary.
- Step 6
Reduce the heat to medium-low and add the clams to the pot, evenly nestling them into the sauce. Cover and cook until the clams open, 8 to 12 minutes, checking every few minutes and removing clams and placing them in a large serving bowl as they open. (This will prevent the clams from overcooking.) Discard any clams that do not open.
- Step 7
Bring the liquid in the pot back to a boil over medium-high heat and add the couscous. Reduce the heat and simmer, uncovered, until the couscous is tender and the liquid in the pan has reduced, 10 to 15 minutes.
- Step 8
Off the heat, season the couscous mixture with salt and pepper to taste then carefully pour it over the clams. Garnish with the parsley and serve immediately, with crusty bread on the side.
Private Notes
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Cooking Notes
Christina
The next time I make this, I'll steam the clams in the wine first, then strain the resulting broth through a coffee filter or paper towels to catch any grit. Even though we purged the clams, there was still grit remaining at the bottom of the sauce, which was a real bummer since that's where the couscous fell. Saute aromatics and tomatoes, add strained broth, simmer, then add couscous. Finally, pour over the clams.
Clea S
I'm wondering about the order of this: Why not steam the couscous in the broth until it's almost done and then add the clams to steam open and add their broth to the mix? Also, when you're soaking the clams, add a dash of cornmeal. The clams will open to feed on the cornmeal and expel their sand and grit. Twenty minutes in cold water with cornmeal and no need for sieving! (Don't let then soak for too long - more than 45 minutes, I'd say - or the fresh water will kill them.)
Susan Bass
I really like this recipe, but I did steam the clams in the wine first and then ran the delicious liquid through a coffee filter-lined sieve to get out the grit. I then proceeded with the recipe adding the clam broth to the couscous. Delicious.
Clea
No, it works for hardshell clams too. Add a dash of cornmeal to the cold water and leave the clams alone for about 20 minutes. The cornmeal is taken in by the clams, which then expel their sand and grit.
Es
I loved this. For the 2 of us I used 2 dozen littlenecks and followed the recipe as written except I used red pepper flakes instead of the chili. I used the fregola, a pasta I love. Next time, and there will be a next time, I will double the amount of fregola (or couscous). With a salad this was a terrific meal. The tomato sauce was rich and complex.
Nancy
I like to add a few drops of anisette or other anise liquor to the sauce. You can even use some crushed anise seed. It brings out the flavor of the clams but is very subtle.
Amarachi
This turned out amazing. Tried some cracked fennel seed in the sauce and it really did bring out the clams so well. Will make again.
Ruth
Where does this recipe indicate adding clam broth? No way 1/2 c wine is enough liquid to make this dish. Please provide further detail
DCNative
mixture of wine and white vermouth
Camille2t
OK, I had a jar of baby clams and used that. Still, yummy :) Thanks!
Chris
Is the 1/2 cup of wine enough to both steam the clams, cook the couscous, and end up with a broth? Or do the clams have enough water in them pre-cooking that when they open it adds liquid to the mixture?
CSKJ
Oh, but a crusty bread dipped in the broth is sooo good!!
S. Parker
When the clams cook they release their broth. From the headnote: "As the clams open, they release their briny liquor, which gives the broth a salty, savory complexity."
Alexandra N.
Delicious. Easy to make. Just a little hard to eat with the couscous in the clams.
LRose
Loved this!
The Fabulos Mr. Naked!
I found drizzling the Couscous over the clams to be a bit messy. Instead I ladled the couscous into the bowl first, and placed the clams into the bowl. I also added chopped scallions over as an ending garnish. Will def make again.
Jutta
This is a 5 star recipe - really easy and really delicious. No need to say more.
Kirsten S.
This was awesome with shrimp and spinach added - just skipped step 6.
George
The Times' obsession with one pot recipes produces another poor result. There is a reason why separate preparation of the couscous and the clams would produce a superior result: they require different techniques. And with a one pot recipe the likelihood of one ingredient or another not being properly prepared is amplified. You also end up with the couscous inside the clamshells -- it's fun to pick out clam meat and bits of shallots from the shells, little beads of couscous not so much.
Artemis
I made this dish for my husband and I. The only change I made was to add a few pan-seared Scallops. This was one of the most delicious meals I've ever made. I keep thinking about how decadent it felt to eat it. We will absolutely make this again. A crusty bread to sop up the sauce was everything.
christiana
Soak the clams in cold water and cornmeal Add some anise seeds
parboiled couscous
Leaving the clams in for that long is crazy. I parboiled the couscous for about 6-8 minutes and the second the clams were open and out, poured the strained couscous into the broth and boiled for a few more minutes until done. Poured everything over clams. Spectacular. Hi, Emma!
misscase
For my husband and I - I did 2 dozen clams. Halved the tomatoes, shallot, garlic, and chili, but keep the wine and couscous the recipe size. This gave us a perfect sized meal for two. I also used a green jalapeño vs Fresno and all worked out great.
samantha fremont
Loved this. Followed directions and it came out beautifully. I enjoy reading all the suggestions!
Jill
Yum! This was delicious and super quick. And pretty economical when clams are on special.
A plus but more liquid needed
This is so flavourful and delicious and pretty darn simple. The only complaint I have is that the liquid (1/2 cup wine and juice from the tomatoes) is not adequate, especially if you want to cook pasta in the sauce. I sub’d fusilli for couscous and cooked it in a separate pot of water and added it at the end and I increased the wine to 1 1/2 cups. Just enough sauce. Otherwise this is so good!
Kristie in BK
Delicious. Only tweaks were toasting the couscous first in some butter (highly recommend) and I added some thinly sliced fennel & green garlic to the shallot / garlic / pepper sauté (had them in my farm share).
Barb
Absolutely delicious, and I’ll make it again. I had to add more liquid. I made half the recipe (ate it all!) and started with 1/2 c wine and it wasn’t enough. I think you want the couscous sauce mixture to be pretty loose. Next time, I’m going to try adding some chopped chorizo.
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