Sustainable Choice. Farmed clams are a sustainable choice.
2 teaspoons olive oil
1 cup finely chopped yellow onion
1 cup finely chopped fennel bulb
1 cup uncooked Israeli couscous
1 garlic clove, thinly sliced
1/3 cup dry white wine
1 1/2 cups fat-free, lower-sodium chicken broth
1 cup unsalted tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
24 littleneck clams (about 1 1/2 pounds)
3 tablespoons chopped fresh flat-leaf parsley
4 lemon wedges
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and fennel; sauté 3 minutes. Add couscous and garlic to pan; sauté 1 minute. Add wine to pan; cook 1 minute or until liquid almost evaporates. Stir in broth, tomato sauce, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 minutes. Nestle clams in couscous mixture. Cover and cook 8 minutes or until clams open. Discard any unopened shells. Sprinkle with parsley; serve with lemon wedges.
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