Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Orzo Pasta; cooked per pkg. |
| 3 cups | Clear Chicken Broth |
| ¼ cup | Parsley; minced, fresh |
| ½ cup | Leeks; chopped |
| ¼ cup | Prosciutto; minced |
| \N \N | Salt and white pepper, to taste |
| 1½ cup | Corn; fresh or frozen |
| 2 tablespoons | Butter; unsalted |
| 2½ cup | Light cream (Optional) |
| 1 pint | Maryland Oysters with their liquor |
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