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.