Yield: 4 servings
|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.....