| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Soup/stew, Seafood | 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 |
| 1/2 | ts | Chipotle Powder; seenote |
| 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, chile, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately. Makes 4 servings. Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12 gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium. Rewritten by Mike Stock, 5/10/95 Use any ham, Smithfield, HoneyBaked, BlackForest, or any good tasting ham. Use Onions as a substitute for the leeks. Use Vidalias if possible. Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish..... Recipes sent to me from Bill, wight@odc.net
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