Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Backyard Grilled Clambake




Source of Recipe


Internet


List of Ingredients




3 tbsp Red-wine vinegar
1/2 tsp Dijon mustard
1/2 tsp Sugar
Salt and pepper, to taste
6 tbsp Olive oil
8 oz Orzo pasta
1/2 cup Red bell pepper, diced 1/4"
1/2 cup Yellow bell pepper, diced 1/4-inch
1/2 cup Red onion, diced 1/4-inch
1/2 cup Zucchini, diced 1/4-inch
1/2 cup Pitted black olives, coarsely chopped
4 tbsp Chopped parsley
16 Cherrystone clams
16 Oysters


Recipe



Combine vinegar, mustard, sugar, salt and pepper. Drizzle in the oil, whisking constantly, until thickened. Set aside. 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. 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. 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.