Categories: Soups/stews, Seafood, Vegetables 
      Yield: 4 servings 
  
      1 c  Orzo Pasta; cooked per pkg. 
      3 c  Clear Chicken Broth 
    1/4 c  Parsley; minced, fresh 
    1/2 c  Leeks; chopped 
    1/4 c  Prosciutto; minced 
           Salt and white pepper, to 
           -taste 
  1 1/2 c  Corn; fresh or frozen 
      2 tb Butter; unsalted 
  2 1/2 c  Light cream (Optional) 
      1 pt Maryland Oysters with their 
           -liquor 
  
    Cook the orzo according to the directions on the package and set 
  aside. 
    Place the chicken broth, parsley, leeks, prosciutto, salt and 
  pepper in a large sauce pan.  Simmer until the leeks are tender, or 
  about 2 minutes. Add the corn, butter, cream and oysters with their 
  liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. 
  Stir and serve immediately. 
    Toast corn in a dry skillet to toast and brown, remove from pan. 
    Use barley, or rice rather that Orzo. 
    Use Onions as a substitute for the leeks. Use Vidalias if possible. 
    Replace oysters with shrimp, scallops, shark, octopus rings, or any 
  firm fish.....