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

    1/2 ts Chipotle Powder; seenote

      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, chile, cream and oysters with
  their liquor. Simmer for 3 to 5 minutes longer and add the cooked
  orzo. Stir and serve immediately.
    Makes 4 servings.
    Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12
  gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium.
    Rewritten by Mike Stock, 5/10/95
    Use any ham, Smithfield, HoneyBaked, BlackForest, or any good
  tasting ham.
    Use Onions as a substitute for the leeks. Use Vidalias if possible.
    Replace oysters with shrimp, scallops, shark, octopus rings, or any
  firm fish.....