Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
21
High
Nutrition per serving
Calories485.3 kcal (24%)
Total Fat19.2 g (27%)
Carbs44.2 g (17%)
Sugars5.9 g (7%)
Protein35 g (70%)
Sodium1515.2 mg (76%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra-virgin olive oil
¼ cupshallot
minced
3garlic cloves
minced
1 x 8 ounceclam juice
bottle
2 dozenlittleneck clams
scrubbed and rinsed
2zucchini
medium, diced into 1/4-inch pieces
1 ¼ cupsorzo
salt
pepper
2 tablespoonsunsalted butter
¼ cupParmesan
freshly grated
2 tablespoonsparsley
finely chopped, plus more for garnishing
Crusty bread
optional, for serving
Instructions
Step 1
In a large Dutch oven, heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and stir until fragrant, 30 seconds.
Step 2
Add clam juice and clams and bring to a boil. Cover and cook until clams open, 3 to 8 minutes; transfer the clams as they open to a large bowl. (Discard any that do not open.)
Step 3
Add zucchini, orzo and 2 cups of water to the pot and season with salt and pepper. Bring to a boil over medium. Cover, adjust heat to medium-low and simmer, stirring occasionally, until orzo is al dente, about 8 minutes.
Step 4
Meanwhile, working over a bowl to catch the juices, remove 1 dozen of the clams from their shells; discard the shells. Reserve the remaining clams for garnishing.
Step 5
Add butter, shelled clams and any collected juices to the pot, leaving any grit in the bottom of the bowl. Cook, stirring, until well incorporated and saucy, 2 minutes.
Step 6
Turn off heat and stir in cheese and parsley. Season with salt and pepper.
Step 7
Divide brothy orzo among 4 shallow bowls and top each with 3 of the reserved clams. Garnish with more parsley and pepper. Serve warm, with crusty bread, if using.
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