Garlicky Clams and Orzo for 1

Clams and Orzo
1 pound manilla clams in shells
2 or 3 oz dry orzo
1 small carrot
1 small celery stalk
1 small shallot
2 garlic cloves
2 or 3 sprigs of fresh thyme
Splash of white wine
1/2 cup stock, or more to make soupier
Squeeze of lemon juice
Parmesan shavings
Parsley
Olive oil, salt, pepper

Recipe my own invention.

Cover the clams with cold water in a bowl and add a splash of milk to help them spit out their sand. Put a small pot of water on to boil and heat a pan large enough to hold all the clams in their shells, to medium.

With your clams soaking and your pans heating, dice the carrot, celery and shallot into uniform pieces. Saute the vegetables in a bit of olive oil along with the thyme sprigs until softened and just beginning to color. Mince the garlic cloves and add them to the pan until fragrant, 30 seconds or so. Put the orzo in your now-boiling water and set the timer to cook until just underdone.

Add the clams, wine and stock to the pan with the vegetables. Bring to a boil, reduce to a simmer and cover to steam until the clams open, 5 or 6 minutes. Drain the orzo and add it to the pan with the clams. Salt and pepper to taste and remove the thyme sprigs. Squeeze over a bit of lemon juice and top with parmesan shavings and chopped parsley.