Add clam in a large pot and add around 1 teaspoon of salt and ½ teaspoon of oil. Mix well and then add water to cover. Set aside and soak for at least 1 hour.
Rinse the clams several times with fresh water to remove any residual salt and attached grits and then drain.
Steam the clams
Add around 2 tablespoons of Shaoxing wine. Cover the lid the let it cook for 3-5 minutes until all the shells are opened.
Fire it up
Drain the clams from the previous step.
Heat oil until hot and add garlic, black beans and ginger. Use slow fire to fry until aromatic.
Mix in clams and quickly fry.
Add a very small amount of light soy sauce around the wok edges. Place in scallions. Mix well and serve hot!