Orzo Vongole With Zucchini

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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.