Clams In Rich Broth With Orzo Recipes

BROTHY CLAMS AND CHORIZO

Steps:

• In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
• Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
• After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

CLAMS IN RICH BROTH WITH ORZO

Steps:

• 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.