Backyard Grilled Clambake Recipe

• 3 Tbsp. Red-wine vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp Sugar Salt and pepper, to taste
• 6 Tbsp. Extra virgin olive oil
• 8 ounce Orzo pasta
• 1/2 c. Red bell pepper, diced 1/4"
• 1/2 c. Yellow bell pepper, diced 1/4"
• 1/2 c. Red onion, diced 1/4"
• 1/2 c. Zucchini, diced 1/4"
• 1/2 c. Pitted black olives, coarsely minced
• 4 Tbsp. Minced parsley
• 16 x Cherrystone clams
• 16 x Oysters

1. 1.
2. Combine vinegar, mustard, sugar, salt and pepper.
3. Drizzle in the oil, whisking constantly, till thickened.
4. Set aside.
5. 2.
6. Cook the orzo according to package directions; drain, rinse under hot water and drain again.
7. Toss with half of the vinaigrette.
8. Stir in the bell peppers, onion, zucchini, olives and half the parsley.
9. Spoon onto a large serving platter.
10. 3.
11. Place the clams and oysters on a grill rack over high heat, 3 inches from the heat source.
12. Grill the clams for 5 min or possibly till they open.
13. Grill the oysters for 5 min to 10 min, depending on size, or possibly till they open.
14. 4.
15. To serve, place the opened clams and oysters atop the orzo salad.
16. Drizzle with the remaining vinaigrette and sprinkle with the remaining 2 Tbsp.
17. minced parsley.
18. Serves 4.
19. fat;

redwine vinegar, mustard, sugar, extra virgin olive oil, pasta, red bell pepper, yellow bell pepper, red onion, zucchini, black olives, parsley, cherrystone clams, oysters

Taken from cookeatshare.com/recipes/backyard-grilled-clambake-73118 (may not work)