Name: Backyard Grilled Clambake
Ingredients: 3 tb Red-wine vinegar; 1/2 ts Dijon mustard; 1/2 ts Sugar; Salt and pepper; to taste; 6 tb Olive oil; 8 oz Orzo pasta; 1/2 c Red bell pepper; diced 1/4"; 1/2 c Yellow bell pepper; diced 1/4"; 1/2 c Red onion; diced 1/4"; 1/2 c Zucchini; diced 1/4"; 1/2 c Pitted black olives; coarsely chopped; 4 tb Chopped parsley; 16 Cherrystone clams; 16 Oysters

John reminded the persecuted church in Revelation about the true God “who is and who was and who is to come” (Rev. 1:4). Is there anything greater that we can contemplate than that understanding that God is eternal when facing tribulation? The agony of persecution, the cultural opinions of the day, the world leaders on the scene, all loom so large when the pressure is on us until we take a step back and realize how temporary it all is in the grand scheme of eternity. All of that comes and all of it will go. God and His truth remains – He was and He is and He always will be. The momentary frown of the world can’t replace the eternal smile from God. May we go through life keeping our eyes on Him and our minds heavenward and not on the passing trends and transient existence of this life.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafoods	4	Servings

INGREDIENTS

3	tb	Red-wine vinegar
1/2	ts	Dijon mustard
1/2	ts	Sugar
		Salt and pepper; to taste
6	tb	Olive oil
8	oz	Orzo pasta
1/2	c	Red bell pepper; diced 1/4"
1/2	c	Yellow bell pepper; diced 1/4"
1/2	c	Red onion; diced 1/4"
1/2	c	Zucchini; diced 1/4"
1/2	c	Pitted black olives; coarsely chopped
4	tb	Chopped parsley
16		Cherrystone clams
16		Oysters

INSTRUCTIONS

1. Combine vinegar, mustard, sugar, salt and pepper. Drizzle in the oil,
whisking constantly, until thickened. Set aside.
2. Cook the orzo according to package directions; drain, rinse under warm
water and drain again. Toss with half of the vinaigrette. Stir in the bell
peppers, onion, zucchini, olives and half the parsley. Spoon onto a large
serving platter.
3. Place the clams and oysters on a grill rack over high heat, 3 inches
from the heat source. Grill the clams for 5 minutes or until they open.
Grill the oysters for 5 minutes to 10 minutes, depending on size, or until
they open.
4. To serve, place the opened clams and oysters atop the orzo salad.
Drizzle with the remaining vinaigrette and sprinkle with the remaining 2
tablespoons chopped parsley.
Serves 4. Per serving: 554 calories; 55g carbohydrates; 23g protein; 27g
fat;
81 mg cholesterol.
Submitted by [email protected]
Recipe by: Sheila Lukins
Posted to MC-Recipe Digest by Carriej999 <[email protected]> on May 17,
1998

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