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1
Thoroughly soak the clams in several changes of cold water, discarding any open clams.
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2
Scrub the shells with a stiff brush to remove any grit, then rinse well.
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3
Drain the clams in a colander and pat dry with paper towels; set aside.
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4
Stir the clam juice or chicken broth, bean sauce, and soy sauce together in a small bowl; set aside.
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5
Heat a 14-inch flat-bottomed wok or large frying pan (not nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
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6
Drizzle the oil around the perimeter of the wok or pan and add the shallots, garlic, and ginger.
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7
Using a metal spatula, stir-fry until fragrant, about 15 seconds.
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8
Add the reserved clams and stir-fry for 1 minute.
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9
Add the red pepper flakes or chile and stir-fry until combined, about 30 seconds.
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10
Add the reserved bean sauce mixture, cover with a tightfitting lid, and cook for 4 minutes, stirring once every minute.
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11
Uncover and stir-fry until the clams are fully open, about 1 minute more.
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12
Transfer the opened clams to a serving dish and continue stir-frying, transferring the clams to the dish as they open, until the bean sauce mixture is reduced to a saucy consistency.
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13
Discard any unopened clams.
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14
Add the scallions, stir to combine, and pour the sauce over the clams.
