Shut Your Pie Hole Clams

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5 tablespoons butter

1 1/4 cups thinly sliced green onions

1 large shallot, finely chopped

1 1/4 cups chopped fresh cilantro leaves

1 cup dry vermouth

1 cup dry white wine

1 cup vegetable stock

12 garlic cloves, finely chopped

1 teaspoon Worcestershire sauce

1/2 teaspoon dried crushed red pepper

4 dozen littleneck clams, scrubbed

Salt and freshly ground cracked black pepper