If you’re looking for a quick and tasty dish, look no further than Orzo with Clams and Zucchini! This delightful recipe combines tender orzo pasta, fresh clams, and vibrant zucchini for a meal that’s bursting with flavor. Whether you’re cooking for family or hosting friends, this dish is sure to impress!
Why Make This Recipe
This recipe is perfect for busy evenings or weekends when you want something special without spending hours in the kitchen. It’s simple to make and comes together in about 30 minutes. Plus, the flavors of the sea with the freshness of zucchini make it a light yet satisfying meal. I love that it’s a one-pot dish, meaning less mess and more time to enjoy with loved ones!
How to Make Orzo with Clams and Zucchini
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced (about 1/4 cup)
- 3 garlic cloves, minced
- 1 (8-ounce) bottle clam juice
- 2 dozen littleneck clams (about 3 pounds), scrubbed and rinsed
- 2 medium zucchini, diced into 1/4-inch pieces (about 2 1/2 cups)
- 1 1/4 cups/8 ounces orzo
- Salt and pepper
- 2 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan
- 2 tablespoons finely chopped parsley, plus more for garnishing
- Crusty bread (optional), for serving
Directions:
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In a large Dutch oven, heat the olive oil over medium heat. Add the shallot and cook, stirring occasionally, until it is softened, about 2 minutes. Then add the minced garlic and stir until it becomes fragrant, about 30 seconds.
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Pour in the clam juice and add the clams. Bring this mixture to a boil. Cover the pot and cook until the clams have opened, which takes about 3 to 8 minutes. As they open, transfer them to a large bowl (discard any clams that do not open).
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Now, add the diced zucchini, orzo, and 2 cups of water to the pot. Season with salt and pepper to your taste. Bring it back to a boil, then cover and reduce the heat to medium-low. Let it simmer, stirring occasionally, until the orzo is al dente, about 8 minutes.
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While that’s cooking, carefully remove 1 dozen of the clams from their shells, working over a bowl to catch any juices. Discard the shells and set the shelled clams aside. Reserve the remaining whole clams for garnishing.
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Add the butter, shelled clams, and any collected juices back into the pot. Leave any grit behind in the bowl. Stir everything together until it is well mixed and saucy, about 2 minutes.
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Turn off the heat and stir in the grated Parmesan cheese and chopped parsley. Taste and season with more salt and pepper, if needed.
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Divide the delicious brothy orzo into 4 shallow bowls. Top each bowl with 3 of the reserved clams. Garnish with more parsley and a sprinkle of pepper. Serve warm with crusty bread on the side if you like!
How to Serve Orzo with Clams and Zucchini
Serve this dish warm in individual bowls. A nice crusty loaf of bread pairs wonderfully, perfect for soaking up the flavorful broth!
How to Store Orzo with Clams and Zucchini
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or broth to bring it back to life.
Tips to Make Orzo with Clams and Zucchini
- Make sure to scrub your clams well before cooking to remove any sand or grit.
- Feel free to swap in other vegetables, like spinach or cherry tomatoes, for a different twist.
- Adjust the seasoning to your liking; you can add a pinch of red pepper flakes for some heat.
Variation
You can add cooked shrimp to this dish for an extra seafood kick! Just toss them in along with the clams for a delicious variation.
FAQs
1. Can I use dried clams instead of fresh?
Yes, but fresh clams give the best flavor. If using dried, follow the package instructions for rehydration.
2. What can I use instead of orzo?
You can substitute any small pasta shape, like couscous or ditalini.
3. Is this dish kid-friendly?
Absolutely! The flavors are mild and the pasta is easy to eat. Kids often love seafood too!
