March 17, 2018

Clams in Red Sauce over Couscous

by Berkeley Wellness  

Although clams in red sauce are more commonly served with a strand pasta (like spaghetti), couscous provides a better way to get every drop of the delicious sauce. Feel free to also add shrimp to this dish, as shown in the photo.


  • 2 teaspoons olive oil
  • ¼ cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 can (14½ ounces) diced tomatoes with basil
  • ¼ teaspoon red pepper flakes
  • 2 dozen littleneck or other hard-shelled clams, well scrubbed
  • 1½ cups boiling water
  • 1 cup couscous, uncooked


1. In a large nonstick skillet, heat the oil over low heat. Add the onion and garlic, and cook, stirring frequently, until tender, about 7 minutes.

2. Add the tomatoes and red pepper flakes, increase the heat to medium, and bring to a boil. Add the clams, cover, and cook, shaking the pan occasionally, for 5 to 10 minutes, or until all the clams have opened. Remove the skillet from the heat. (Discard any clams that do not open.)

3. Meanwhile, in a medium heatproof bowl, pour the boiling water over the couscous. Cover and let stand 5 minutes, until the couscous has absorbed the water and is tender.

4. When cool enough to handle, remove the clam meat from the shells and stir the clams back into the sauce. Serve the clams and sauce over the couscous.

Makes 4 servings.

Nutrition per serving: 330 calories, 4g total fat (1g saturated), 4g dietary fiber, 50g carbohydrate, 22g protein, 250mg sodium.

A good source of: selenium, vitamin B12.