|
|
|
|
 |
|
|
| Backyard Grilled Clambake Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
|
|
|
Ingredients
3 tablespoon red-wine vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon sugar
1 salt and pepper; to taste
6 tablespoon olive oil
8 oz orzo pasta
1/2 cup red bell pepper; diced 1/4
1/2 cup yellow bell pepper; diced 1/4
1/2 cup red onion; diced 1/4
1/2 cup zucchini; diced 1/4
1/2 cup pitted black olives; coarsely chopped
4 tablespoon chopped parsley
16 cherrystone clams
16 oysters
Cooking Directions:
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.
Serves 4. Per serving: 554 calories; 55g carbohydrates; 23g protein; 27g fat; 81 mg cholesterol.
Submitted by Carriej999@AOL.com
Recipe by: Sheila Lukins
seafood
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
