1. Soak the clam in salt water for 2 hours and spit out the sediment.
Wash and drain the clam.
3. Chop the green onion and shred the ginger.
4 oil pan, when the oil is warm, saute shredded ginger.
5. Stir fry clams over high heat.
When the clam opens its mouth slightly, cook the cooking wine.
Stir fry clams over high heat until all clams open. Sprinkle with scallion.
Add salt to taste.