Clam Fricassee with Orzo
This is a quick variation on pasta with clams that offers rich flavor and the delicate taste of the sea.
Makes
Serving size
Ingredients
½ pound orzo
½ cup pasta water
4 tablespoons olive oil, divided
1 small onion (70g), diced
2 cloves of garlic, minced
3 pounds (about 1 cup meat) clams
½ cup white wine, dry (such as Sauvignon or Pinot Grigio)
1½ cups chicken broth
2 plum tomatoes (60g each), diced
½ bunch parsley, flat-leaf, chopped
1 sprig fresh thyme, chopped
Kosher salt, to taste (optional)
Instructions
- Heat a large pot of water to boil. Cook orzo until al dente, approximately 5 minutes.
- Reserve ½ cup of pasta water for the sauce. Drain orzo in a colander.
- Drizzle 2 tablespoons of olive oil over the ozro. Mix well and set aside.
- Sauté onion and garlic in remaining oil in a large pot over low heat for 10 minutes.
- Stir in clams and wine. Cook for 2 minutes, stirring occasionally.
- Add chicken broth, reserved pasta water. Cover the pot and cook for another 5 minutes.
- Add the tomatoes to the clam mixture. Cook, covered, until the clams have opened; approximately 2 minutes. Season with salt if desired.
- When the clams have cooked, remove from heat. Stir in the herbs and enjoy!
Cooking Tip
To save on time, cook the pasta while you are making the clam sauce. Everything will be ready to eat at approximately the same time.
Recipe contributed by FamilyCook Productions
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