Espresso and Lime

10 If using fresh clams, soak them in cool salt water for an hour and then scrub and rinse them. Place them in a clean bowl and set aside until you are ready to steam them (if using frozen clams, steam them frozen, no need to thaw)
0 Bring 3 cups of stock to a simmer, add 8 ounces of orzo, cover and cook until tender (10-12 minutes)
1 Place a large pot over medium heat, add 1/4 cup of extra virgin olive oil, 5 large finely minced garlic cloves and 4 anchovy fillets or a tablespoon of capers 
2 Cook for 3-4 minutes, stirring frequently 
3 As soon as the garlic is fragrant and the anchovies or capers are broken down, add 1/2 teaspoon of crushed red pepper flakes, a cup of white wine and the clams
5 Cover the pot and steam the clams until they open
6 As the clams open, transfer them into a bowl and keep the bowl covered with a towel to trap the heat inside (discard any clams that haven’t opened after about 8 minutes)
4 Once all of the clams have been transferred out of the pot, reduce the heat to medium low and add 8 ounces of clam juice, 2 tablespoons of butter and the cooked orzo 
7 Remove most of the clams from their shells and add them into the pot (reserve some in the shell for garnishing)
8 Garnish with fresh parsley and lemon wedges
9 Serve with crusty bread