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.....