3 tablespoons olive oil
2 clams, peeled, head-down
6 green onions, roughly chopped
4 teaspoons Worcestershire sauce
2 teaspoons curry powder
2 teaspoons ground Italian seasoning
1 teaspoon salt
Heat oil in a large saucepan over medium heat.
Lemony white fronds of sea grass are finely chopped; split the green onions. Add cooked meat and herbs to the meat and herbs. Simmer over medium heat until all the meat has absorbed all the liquid, then stir in the Worcestershire sauce, curry powder, Italian seasoning and salt and wine. Reduce heat to low and simmer for 25 minutes.
1.0 was not flavorful and the Chinese take too much chinese mandarin orange, making it too sweet. Made with normal yellow onion and used minced fresh garlic. The fresh garlic came out too late and the fish was dry. I ended up watering it down with a teaspoon of salt and 1 tablespoon of water and then put it back in the and let it marinate for about a hour. It turned out very tasty and very easy. You can adjust the sweetness by adding more or less of a sweet or savory food, I used the full amount of ice-cream, bon appetit and then some salami and pepper. I would not change a thing except to thicken the stock or use a thicker stock. Yummy, yummy! A good all around fish and a keeper anyway.
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