Clams and chorizo with pearl couscous

I found this wonderful recipe in the New Zealand Cuisine magazine by Fiona Smith. She serves it with barbecued sodabread and a roast capsicum, chill side. I wanted to add it as another main dish at a large dinner party alongside the roast trout with tomatoes and citrus, and came up with the idea to serve it on top of pearl couscous to complete the dish instead - another way to be able to mop up the beautiful sauce this dish creates. It was such a hit.

The lemon pieces are the real twist and winner in this one for me - they add such a depth and dinstinct flavour to it all.

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 too. Otherwise split the clam recipe into two and make two quick batches. The reason for this is the clams will open up fast in the steam of the wine, which will be near the bottom of the pan,  and you need see them open and take them out as they do to not overcook them. Plus then allowing the unopened ones to have a chance to steam in the wine etc.. The lid is so they steam.

Choose two serving dish/es – good wide and deep dishes to serve the vongole on top of the couscous. This is a recipe to serve 8 as a main or 16 alongside another main dish.

Don't forget bowls for the empty shells and plenty of napkins!

Pictured: Clams/vongole and chorizo with pearl couscous (photo credit Bridget Nicholson)

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 the serving dishes ready to top with the cooked vongole.

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.

Serves 8 as a main, or 16 as part of a meal