Backyard Grilled Clambake

3 tbsp Red-wine vinegar
1/2 tsp Dijon mustard
1/2 tsp Sugar
Salt and pepper, to taste
6 tbsp Olive oil
8 oz Orzo pasta
1/2 cup Red bell pepper, diced 1/4"
1/2 cup Yellow bell pepper, diced 1/4-inch
1/2 cup Red onion, diced 1/4-inch
1/2 cup Zucchini, diced 1/4-inch
1/2 cup Pitted black olives, coarsely chopped
4 tbsp Chopped parsley
16 Cherrystone clams
16 Oysters

Combine vinegar, mustard, sugar, salt and pepper. Drizzle in the oil, whisking constantly, until thickened. Set aside. Cook the orzo according to package directions; drain, rinse under warm water and drain again. Toss with half of the vinaigrette. Stir in the bell peppers, onion, zucchini, olives and half the parsley. Spoon onto a large serving platter. Place the clams and oysters on a grill rack over high heat, 3 inches from the heat source. Grill the clams for 5 minutes or until they open. Grill the oysters for 5 minutes to 10 minutes, depending on size, or until they open. To serve, place the opened clams and oysters atop the orzo salad. Drizzle with the remaining vinaigrette and sprinkle with the remaining 2 tablespoons chopped parsley. Serves 4.