| 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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