Steamed Clams With Cilantro and Red Pepper Sauce

Ingredients

• 12 littleneck clams, Scrubbed
• 5 tablespoons butter, unsalted
• 1/2 cup scallion, thinly Sliced
• 1 1/4 cups cilantro, fresh, chopped
• 1/4 cup sake (or Dry Vermouth)
• 1 garlic clove, minced
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon red pepper flakes, crushed
• salt (to taste)
• pepper (to taste)

Directions

1. 1

   In a large pot over medium heat, melt 4 tbs. butter. Add scallions and cook for three minutes. Add 1 cup chopped fresh cilantro, sake (or dry vermouth), garlic, worcestershire sauce and red pepper flakes.

2. 2

   Increase heat to high and bring mixture to a boil. Add clams and cover pot. Cook until clams open, shaking pot often, for 7-10 minutes.

3. 3

   Using a slotted spoon, transfer clams to two soup bowls. Discard.

4. 4

   any clams that do not open.

5. 5

   Boil remaining liquid over high heat until slightly thickened (for about one minute).

6. 6

   Whisk in remaining 1 tablespoon butter. Season with salt and pepper.

7. 7

   Pour sauce over clams. Garnish with remaining 1/4 cup chopped cilantro and serve.