Step 1

Place the clams in a large bowl. Add 8 cups cold tap water and 2 tablespoons of salt. Stir to mix well. Soak for 30 minutes to 1 hour before cooking. This process purges the clams of extra grit by mimicking the clams’ natural environment. Right before cooking, transfer the clams to a large colander to drain well.

Step 2

Mix the Shaoxing wine and oyster sauce in a small bowl. Set aside.

Step 3

Heat oil in a large pan or wok over medium-high heat until shimmering Add the shallot, scallion whites, ginger and fermented black beans. Stir and cook for 1 minute, until fragrant.

Step 4

Add the clams and pour the sauce over. Toss to cover the clams in the sauce and aromatics. Cover the pan, and cook until the clams start to open, 1 minute. Uncover the pan. Keep cooking until the clams fully open and the sauce has reduced, 4 to 5 minutes.

Step 5

Add the scallion greens, chili pepper, and the cilantro. Mix again. Discard any clams that have not opened. Serve as an appetizer or main dish.