The pungent saltiness of fermented black beans adds depth of flavor and color to this crowd-pleaser. Perfect with just steamed rice and sautéed vegetables, or double the sauce and serve on top of fresh egg noodles to serve as a satisfying entrée.
Combine all of the ingredients for the sauce in a bowl. Set aside.
Heat a large wok over medium-high heat. Once the pan is hot add 2 tablespoons of the oil and sauté ¼ cup of the scallions, the ginger, garlic, and chile until fragrant, 10 seconds. Add the rice wine to the pan and cook until most of the liquid has evaporated, 30 seconds. Stir the black bean sauce into the pan and bring to a quick boil, 30 seconds.
Add the clams to the pan and stir-fry until the clams are well coated. Cover the wok with a lid, reduce the heat to medium, and steam the clams until they open, 3-4 minutes. Discard any unopened clams. Sprinkle the remaining scallions and the cilantro over the clams and stir-fry the clams for 1 more minute. Transfer the clams to a warmed bowl and serve immediately.