Wash clams in a bowl of water mixed with baking soda and salt. Wash away dirt and residue with lots of water. Soak clamps in hot water for 5 minutes, the clamps will open up. Remove those closed clamps, it may be mud in it or empty.

Heat up 6 tbsp oil in hot wok. Briefly deep fry the clamps for just a few seconds and set aside. This process is called Fly Oil, is to remove fishy smell in seafood.

Heat up 2 tbsp oil in hot wok. Add in ginger slices and stir fry till aroma and slightly brown. Add in scallion followed by clamps. Add in Shaoxing wine and continue stir fry quickly.

Add seasoning and water. Add half of the spring onion and close the lid. Let it simmer for 3 minutes in medium high heat.

Open the lid and add in the other half spring onion. Pour in corn starch solution slowly while continue to stir the clamps to thicken the sauce and serve.