Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This flavorful seafood dish makes a lovely summer dinner.

Martha Stewart Living, June/July 1993

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heavy pot, heat oil over medium heat. Add garlic andcook until golden brown, 2 to 3 minutes. Add onion and chilepeppers and cook until onion is soft, 5 to 7 minutes.

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  • Add wine and bring to a boil. Add stock or water and boil for 5 minutes. Add butter, clams, tomato, and salt to taste, and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened (discard any that haven't). Stir in herbs.

  • Meanwhile, bring a large pan of water to a boil. Add orzo and apinch of salt; cook until al dente. Drain and drizzle with a little oil.

  • Spoon a serving of orzo in each of 4 large bowls, add enoughbroth just to cover, and arrange clams around edge of each bowl.

Cook's Notes

Place a dish in the middle of the table for empty shells.

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Reviews (1)

5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/04/2013
One of the best pasta/seafood dishes I've ever made. Always a hit. The broth is amazing - could just scoop that up with orzo alone. And you can cook it up in a snap - tastes like you've been in the kitchen for hours.