We’re a clam loving family.
So, of course when I saw this recipe for clams over orzo, I was right on board. The broth gets its richness from a little butter and wine, but actually tastes very light. It’s a wonderful way to showcase the sweet flavor of the clams.
2 tablespoons olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 onion, peeled and sliced
1/2 tsp crushed red pepper
1 cup white wine
1 cup chicken stock or water
2 tablespoons unsalted butter
5 pounds littleneck or Manila clams, scrubbed
1/4 cup chopped tomato
1 tablespoon each chopped fresh parsley and basil
1 pound orzo
1. In a large, heavy pot, heat oil over medium heat. Add garlic and cook until golden brown, 2 minutes. Add onion and crushed re pepper and cook until onion is soft, about 5 minutes.
2. Add wine and bring to a boil. Add stock and boil for 5 minutes. Add butter, clams, tomato, and salt to taste. Cover and cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened. Discard any unopened clams. Stir in herbs.
3. Meanwhile, bring a large pan of water to a boil. Add orzo and cook according to package directions. Drain and drizzle with a little oil.
4. Spoon a serving of orzo in each of 4 large bowls, add enough broth just to cover, and top with clams.
Recipe from Martha Stewart Living Magazine
“Broken Wave’ is a stripped down, somber tune penned as a tribute to Yorkston’s late bassist Doogie Paul. Simply beautiful.
“I will remember you
As a man full of love
And not this broken wave.”
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