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

Many theologians use the word “vicarious” to describe Christ’s atonement. This word means “acting on behalf of” or “representing another” and is used to describe “something performed or suffered by one person with the results accruing to the benefit or advantage of another.” The vicarious atonement of Christ means He was acting as a representative for a specific group of people (the elect) who would receive a direct benefit (salvation) as the result of His death.

Unknown Author

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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