Wash and scrub the clams thoroughly with a brush to remove any sand and
grit.
Peel and mince the garlic and ginger. Cut the chilies and scallions into fine
diagonal slices. Roughly chop up the cilantro.
Boil 3 cups of water in a pot or wok. Place the clams in the water so that they
are completely submerged. Cook for 4-5 minutes. Remove the clams from the water. Discard any that have not opened.
Reserve one cup of the clam water for later use.
Mix the water with the dark
soy, oyster sauce, and cornstarch. Heat a clean wok over high heat for one minute. Add in peanut oil and stir to
coat. Add the ginger, garlic, black beans, and chilies. Stir-fry for one minute
or until fragrant. Add the clams into the wok. Add the reserved sauce mixture into the wok and
stir fry until clams are evenly coated. 2-3 minutes. Turn off heat.
Sprinkle on white pepper to taste. Add the scallions and
cilantro and stir briefly. Transfer the clams to a plate.
