Baking
57 recipes
This is so good. I based this on a recipe that caught my eye in the New Zealand Cuisine magazine by Fiona Smith. I love the way she incorporates the lemons into the dish. And I could just picture it poured over pearl couscous to mop up all those flavours – it’s a wonderfully rounded dish. Serve with some crusty bread otherwise.
This is a big portion for a big gathering, in the middle of the table to share. You can halve the recipe to serve 4 as a main, or 8 as part of a main meal, it works just as well.
You will need a very large saucepan, importantly with a lid, to fit all the clams/vongole – the wider and flatter the better if possible. Otherwise make two quick batches. The is because the clams will open fast, near the bottom of the pan. You want to take them out as they do and be able to reach them – to not overcook them, as they are delicate and small.
Serves 8 as a main, or 16 as part of a meal. DF.
Pictured: Clams/vongole and chorizo with pearl couscous (photo credit Bridget Nicholson)
Ingredients
- 3ks clams/vongole – rinsed and ready – throw any that are opened and will not close when pressed.
- 3 tbsp extra virgin olive oil
- 350g chorizo sliced
- 2 lemons cut into thin slices or pieces, skin on
- 5 garlic cloves, chopped
- Large handful chopped fresh parsley
- ½ cup dry white wine
- To serve -
- 400g pearl couscous cooked as per packet instructions
- Firstly, cook the couscous as per packet instructions. Toss the cooked couscous in 1 tbsp of the olive oil so each grain is separated and coated. pour into two side and deep serving dishes ready to pour over with the cooked vongole and the sauce.
Method
In a large wide saucepan, heat 2 tbsp of the oil at a medium high heat. Add the chorizo and lemon pieces and dry til golden, this will take a few minutes. Stir and brown evenly. Remove from the pan ready to return later. Leaving the lovely chorizo/lemon oils in the pan.
Add the garlic and parsley and fry for a quick minute.
Add the clams/vongole and wine, cover with the lid. Steam for a few minutes, stirring them around once or twice to evenly cook in the wine.
With tongs, remove the clams as they open to a large dish, ready to return at the end.
Once all cooked, discard any that do not open. Return the chorizo, lemon and clams back into the large saucepan and mix gently to combine.
Pour evenly over the two couscous dishes and serve immediately with extra bowls for the discarded shells.
Dietary preferences
- Dairy-Free with ingredient checks
