Okinawan-style Clams

I haven't made a post in a while... with 紅葉 time going on (colored autumn leaves), the city is crowded and I've been working 7 days a week for a short while, so no time to cook at home. I've been to Okinawa recently, and at the last Ryokan I stayed at, there were two other guests that were there for fishing. The evening, they gave the day's catch to the owner and she cooked it for our dinner! She cooked the fish with okinawan herbs I had never seen before, that tastes similar to dill. See the picture below. I've forgot the name, so if you happen to know what it is, please tell me! I've also bought pineapple wine, I though that's probably the only chance to try this so why not. Not so good it turns out, though. But I thought it might be ok for cooking something like clams. So I used it together with the herbs I got from the Ryokan owner (she insisted that I take some home!)

 I call the dish 'okinawan-style', but it's really my definition of it :-)

Preparation is the same as with my other clams post. The result is not bad at all!