Couscous with Clams
Couscous with Clams

Ingredients

Method

  • 1 kg fresh clams, cleaned and soaked in cold water
  • 1 tbsp olive oil
  • 1 shallot, peeled and chopped
  • 2 cloves of garlic
  • 1⁄2 tsp dried chilli flakes
  • 1 tbsp tomato puree
  • 750ml chicken stock
  • 4 tbsp dry vermouth
  • 200g couscous
  • 2 tbsp chopped parsley
  • Heat up the oil in a large saucepan, and gently fry the shallot. Grate in the garlic, add the chilli, then stir in the tomato puree before adding the stock and vermouth. Add the couscous, and let it simmer for 10 minutes.
  • Once the couscous is nearly ready, add the drained clams and cover with a lid. Simmer for 3 minutes, then sprinkle in the chopped parsley. Stir well to combine, and serve. Perfection!
30 mins
4 serving
This recipe pairs perfectly with the Sidewood Pinot Blanc 2018 from Adelaide Hills, Australia.

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