Steamed Clams with Cilantro and Red Pepper

By Mother

Serve crusty bread and a chilled Pinot Grigio throuhout the meal. Beer would be fun, too.

Ingredients

• 3 tablespoons unsalted butter
• 1 1/2 cups thinly sliced green onions
• 1 1/4 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

Details

Servings 6

Preparation

Step 1

Melt 4 tablespoons butter in a large pot over medium heat. Add green onions and cook 3 minutes. Add i cup chopped fressh cilantro and net 4 ingredients. Increase the heat to high: bring mixture to boil. Add clams,and cover pot.
Cook until clams open shaking pot often abuout 7 minutes. Using slotted spoon transfer clams to 6 soup bowls (discard any clams that do not open)
Boil remaining liquid over high hea until slightly thickened, about 1 minute. Wisk in remaining 1 tablespoon butter. Season with salt and pepper.
Pour sauce over clams. Sprinkle with remaining cilantro and serve.