Steamed Clams with Cilantro and Red Pepper

• 5 tablespoons unsalted butter
• 1 1/2 cups thinly sliced green onions
• 1 1/4 cups chopped fresh cilantro
• 2 cups sake or dry vermouth
• 4 garlic cloves, pressed
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried crushed red pepper
• 4 dozen littleneck clams, scrubbed

1. Melt 4 tablespoons butter in large pot over medium heat.
2. Add green onions and cook 3 minutes.
3. Add 1 cup chopped fresh cilantro and next 4 ingredients.
4. Increase heat to high; bring mixture to boil.
5. Add clams; cover pot.
6. Cook until clams open, shaking pot often, about 7 minutes.
7. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open).
8. Boil remaining liquid over high heat until slightly thickened, about 1 minute.
9. Whisk in remaining 1 tablespoon butter.
10. Season with salt and pepper.
11. Pour sauce over clams.
12. Sprinkle with remaining 1/4 cup chopped cilantro and serve.

unsalted butter, green onions, fresh cilantro, sake, garlic, worcestershire sauce, red pepper, littleneck clams

Taken from www.epicurious.com/recipes/food/views/steamed-clams-with-cilantro-and-red-pepper-108431 (may not work)