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Backyard Grilled Clambake Recipe
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To make Backyard Grilled Clambake you will need
Ingredients
| 3 | tablespoons | Red-wine vinegar | | 1/2 | teaspoons | Dijon mustard | | 1/2 | teaspoons | Sugar | | | Salt and pepper; to taste | | 6 | tablespoons | Olive oil | | 8 | ounces | Orzo pasta | | 1/2 | cups | Red bell pepper; diced 1/4" | | 1/2 | cups | Yellow bell pepper; diced 1/4" | | 1/2 | cups | Red onion; diced 1/4" | | 1/2 | cups | Zucchini; diced 1/4" | | 1/2 | cups | Pitted black olives; coarsely chopped | | 4 | tablespoons | Chopped parsley | | 16 | | Cherrystone clams | | 16 | | Oysters |
Instructions
1. Combine vinegar, mustard, sugar, salt and pepper. Drizzle in the oil,
whisking constantly, until thickened. Set aside.
2. Cook the orzo according to package directions; drain, rinse under warm
water and drain again. Toss with half of the vinaigrette. Stir in the bell
peppers, onion, zucchini, olives and half the parsley. Spoon onto a large
serving platter.
3. Place the clams and oysters on a grill rack over high heat, 3 inches
from the heat source. Grill the clams for 5 minutes or until they open.
Grill the oysters for 5 minutes to 10 minutes, depending on size, or until
they open.
4. To serve, place the opened clams and oysters atop the orzo salad.
Drizzle with the remaining vinaigrette and sprinkle with the remaining 2
tablespoons chopped parsley.
Enjoy your Backyard Grilled Clambake
How much is in a cup?
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Sat 9 Aug 2008
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