Instructions: Put the cockles or clams in a bowl and fill with water to cover. Place in the refrigerator and allow to soak for 30 minutes. Drain and repeat twice.

Heat the oil in a wok over high heat. Add the garlic and ginger and then stir-fry until fragrant, about 3 minutes. Add the clams, chili-garlic sauce and fish sauce and stir-fry until well mixed. Scatter the scallions and cilantro over the top, cover and cook until the clams open, 5 to 7 minutes. Serve hot.

This recipe yields 4 servings.

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