Spicy Clams with Israeli Couscous

I can honestly say that clams are my favorite food. I cannot eat enough clams. When we took a roadtrip down the Pacific Coast Highway years ago, I stopped and ate all of the clams. It was the best.

Because clams are so simple to make - they just need a little steam - we made all kinds of clams. The biggest hit on that trip was the simplest of clams. But the one that sticks out the most was a spicy clam dish we had in Northern California. It was spicy, filled with sausage and brought out the best in the clams.

Now, I pick up clams at the grocery stores and make the dishes of my dreams - but they’ll never compare to those clams on the PCH.

You’ll love these clams because they are so easy to make. The secret - which is actually the secret to everything I make - is the buy the best ingredients. Go to a reliable fish monger (I love Whole Foods for everything), pick out a local sausage, and don’t skimp when buying spices. When you only have a few ingredients, you need them to be the best ingredients.

Serves 4

1 pound Andouille sausage

4 pounds manila clams, rinsed

1 onion, about 1 cup diced

4 stalks celery, about 1 cup diced

1 clove garlic, grated

1 tsp paprika

½ tsp dried thyme

2 tbs olive oil

½ cup vermouth

½ cup chicken stock

1-15oz can diced tomatoes

2 cups Israeli couscous

STEP 1

In a large flat pan over medium heat cook the celery, onions, and garlic in olive oil until translucent. Add sausage and spices. Cook, gently breaking up, until cooked through.

STEP 2

Add the vermouth, tomatoes, and couscous. Cover with a lid, reduce heat to low and cook about 8 minutes until the couscous is nearly done.

STEP 3

Stir gently making sure the couscous is not sticking to the bottom of the pan. Nestle the clams in the center of the couscous and cook an additional 3 – 5 minutes until the clams have opened all the way. Discard any clams that have not opened.