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You are here: Home / Seafood / Steamed Littleneck Clams with Pearl Couscous, Leeks & Tomatoes Recipe

Steamed Littleneck Clams with Pearl Couscous, Leeks & Tomatoes Recipe

July 20, 2017

I’m very excited about sharing today’s recipe. For the very first time in my life (I think), I tasted littleneck clams. My report to you is that they are fantastic. I’ve eaten mussels so many times, I think I’m numb to them. Littleneck clams, however, are new and simply fantastic. Not that I still don’t love mussels or anything…

Steamed Littleneck Clams with Pearl Couscous, Leeks & Tomatoes Recipe

The Recipe

As I was eating the clams last night, I kept telling Laura how buttery they were. There’s a true distinction from mussels. I don’t think it was any ingredient I used in the recipe either because butter was nowhere to be found. They’re a bit chewier and somewhat smaller than mussels, but I have to say, they taste better.

This is a relatively simple recipe to prepare. Since pearl couscous is involved, that needs to be cooked. Then, the leeks need to be softened and combined with some dried thyme, garlic and vermouth. That’s cooked for a while and then the clams are added to the same pot as the above. When the clams open, the cooking is finished and you can add the tomatoes and parsley. Serve and you’re all set to go.

I will warn you, if you’re into cooking mussels as much as I am, these littleneck clams take longer to open than the mussels do. While I can get the mussels to open in just a few minutes, these take every bit of eight to ten minutes to fully cook. It’s not a big deal – I know. I just wanted to let you know as you’re staring at the pot wondering what’s going on.

Ingredients

Serves: 4

2 Cups Regular or Whole Grain Pearl Couscous
Salt
Ground Black Pepper
Extra-Virgin Olive Oil
2 Large Leeks, Cleaned, Trimmed and Cut into 1/2 Inch Pieces
1 Teaspoons Garlic, Minced
1 Teaspoon Dried Thyme
1 Cup Dry Vermouth
3 Large Tomatoes, Cored and Cut into 1/2 Inch Pieces
2 Pounds Littleneck Clams, Cleaned
1/2 Cup Parsley, Minced

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for their wonderful resource titled The Complete Mediterranean Cookbook. I pulled this recipe from it. This book has been my best friend this past few weeks and it’s a true gift that I’m able to use it as a resources as much as I do.

Cook the Couscous

Fill a large pot about half way with water. Add 2 teaspoons of salt and bring the water to a boil over high heat. Once the water is boiling, add the couscous.

Dried Whole Grain Couscous


Allow the couscous to cook for about 10 minutes or until it’s soft, but firm, to the bite. When it’s finished, drain the pot into a colander.

Cooked Whole Grain Couscous in Colander

Next, add 2 tablespoons of olive oil to a large bowl and pour the couscous into the bowl. Stir everything so the pasta is coated with the oil and set aside for later use.

Cooked Couscous Coated with Extra-Virgin Olive Oil

Here’s a tip. I’ve eaten both regular and whole wheat couscous. I tend to like the whole wheat better. I bought Bob’s Red Mill brand, so I encourage you to give that a try. It’s got a nuttier flavor and it’s very nice.

Soften the Leeks

In the same (now empty) pot you used for the couscous, add 2 more tablespoons of olive oil. Warm the pot over medium heat and when it’s to temperature, add in the leeks.

Cut Leeks

Cook the leeks, while stirring, for about 4 minutes or until they are slightly softened. At that point, add in the dried thyme. Cook for another minute while stirring.

Add Vermouth & Clams

After that’s finished, go ahead and add the cup of vermouth and garlic and stir these ingredients into the leeks. Let it steam for about a minute and then add the clams to the mix.

Littleneck Clams


Littleneck Clams and Leeks in Pot

Cover the pot and let the clams steam anywhere from 8 to 10 minutes. You’ll know they’re finished when they open. If some don’t, discard them.

Remove the Clams

When the clams are finished, remove them from the pot, one by one. Place them in a bowl.

Steamed Littleneck Clams

Then, add the tomatoes and parsley to the pot with the leeks in it and stir to combine. Also add in the couscous and stir again.

Cut Tomato Pieces

Chopped Parsley

Couscous, Tomatoes and Leeks in Pot

Give this mixture a taste and season with salt and pepper to your liking.

Plate & Serve

Divide the couscous mixture between plates or bowls. Then, divide the clams among the plates as well. Serve and enjoy.


The Final Couscous & Clam Dish

This was a very good dish. I’m still thinking about it. It was light, yet filling and was perfect for the season. Give this a try and let me know what you think. Thanks for reading!

Littleneck Clams and Whole Grain Couscous Recipe

Related posts:

  1. Apple Salad with Littleneck Clams & Scallops Recipe
  2. Couscous Salad with Kale, Pecans & Feta Cheese Recipe
  3. Pearl Couscous with Caramelized Fennel, Onion & Baby Spinach Recipe
  4. Oven-Steamed Mussels Recipe
  5. Garlic, Fennel & Tarragon Steamed Mussels Recipe

Filed Under: Seafood

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About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Trackbacks

  1. Toasted Orzo Salad with Grape Tomatoes, Kalamata Olives & Basil Recipe says:
    July 22, 2017 at 11:27 am

    […] at our local grocery store anywhere. I did manage to pick up the whole grain version of it for a previous recipe, but ran out for this one. Luckily, I bought two pounds of orzo the last time I went shopping. […]

    Reply

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