| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats, Dairy | Soups/stews, Seafood, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | c | Orzo Pasta; cooked per pkg. |
| 3 | c | Clear Chicken Broth |
| 1/4 | c | Parsley; minced, fresh |
| 1/2 | c | Leeks; chopped |
| 1/4 | c | Prosciutto; minced |
| Salt and white pepper, to taste | ||
| 1 1/2 | c | Corn; fresh or frozen |
| 2 | tb | Butter; unsalted |
| 2 1/2 | c | Light cream (Optional) |
| 1 | pt | Maryland Oysters with their liquor |
INSTRUCTIONS
Cook the orzo according to the directions on the package and set aside. Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan. Simmer until the leeks are tender, or about 2 minutes. Add the corn, butter, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately. Toast corn in a dry skillet to toast and brown, remove from pan. Use barley, or rice rather that Orzo. Use Onions as a substitute for the leeks. Use Vidalias if possible. Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish..... From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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