Clams in Rich Broth with Orzo

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.

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.