Steamed Clams With Cilantro and Red Pepper Sauce

• 12 littleneck clams, Scrubbed
• 5 tablespoons butter, unsalted
• 12 cup scallion, thinly Sliced
• 1 14 cups cilantro, fresh, chopped
• 14 cup sake (or Dry Vermouth)
• 1 garlic clove, minced
• 12 teaspoon Worcestershire sauce
• 12 teaspoon red pepper flakes, crushed
• salt (to taste)
• pepper (to taste)

1. In a large pot over medium heat, melt 4 tbs.
2. butter.
3. Add scallions and cook for three minutes.
4. Add 1 cup chopped fresh cilantro, sake (or dry vermouth), garlic, worcestershire sauce and red pepper flakes.
5. Increase heat to high and bring mixture to a boil.
6. Add clams and cover pot.
7. Cook until clams open, shaking pot often, for 7-10 minutes.
8. Using a slotted spoon, transfer clams to two soup bowls.
9. Discard.
10. any clams that do not open.
11. Boil remaining liquid over high heat until slightly thickened (for about one minute).
12. Whisk in remaining 1 tablespoon butter.
13. Season with salt and pepper.
14. Pour sauce over clams.
15. Garnish with remaining 1/4 cup chopped cilantro and serve.

littleneck clams, butter, scallion, cilantro, sake, garlic, worcestershire sauce, red pepper, salt, pepper

Taken from www.food.com/recipe/steamed-clams-with-cilantro-and-red-pepper-sauce-380947 (may not work)