Directions

To Make

1. Soak fresh clams with 1 tsp of salt for 2 hours. Rinse thoroughly 2 -3 times and let dry in a colander.
2. Heat up wok with 1 tbsp of oil and sauté ginger, garlic and chillies until slightly golden and fragrant.
3. Toss in the clams, give them a good stir and add in the white part of the spring onions. Fry for 2 mins.
4. Add oyster sauce, stir again and cover for 1 min.
5. Add in the Shao Xing wine and the green parts of the spring onions. Stir until well coated and all the clams have opened up.
6. Serve hot.