Cast Iron Clams with Pearl Couscous and Chorizo | America's Test Kitchen

Ingredients

• 1 tablespoon vegetable oil
• 6 ounces Spanish-style chorizo sausage, halved lengthwise and sliced 1/4 inch thick
• 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 3 garlic cloves, minced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 1 cup dry white wine
• 2 cups pearl couscous
• 1 1/2 cups chicken broth
• 3 pounds littleneck clams, scrubbed
• 2 tablespoons minced fresh parsley
• pepper