- Over medium high heat, add the sake and ginger to a large pan and allow to boil.
- Add the clams and dried chilli to the pan and turn the heat up to high. Cover the pan with a lid and allow the clams to cook until they are done. The clams are done when they open up.
- Remove the lid and sprinkle the black pepper and spring onions over the clams.
- Serve hot together with the soup and some steamed rice.