Heat the oil in a large saucepan over a high heat. Meanwhile, slice the spring onions and separate the white and green parts. Add the white spring onion, garlic, ginger and chilli to the pan and cook briefly until sizzling. Stir in the black bean sauce, then add the clams and remaining ingredients.
Cover the pan and cook over a medium heat for 3–5 minutes until the clams have opened. Discard any that remain closed. Divide on to serving plates and scatter over the green spring onion and coriander leaves to serve.