Prepare the clams by scrubbing well with a stiff brush under cold running water. Discard any with broken or open shells.
Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.
Add the clams and stir-fry over a medium heat for 4–5 minutes. Add the stock or water, ginger, oyster sauce, soy sauce and spring onions and stir-fry for another 2–3 minutes or until all the clams have opened. Discard any shells that have not opened.
Spoon on to a serving plate, garnish with coriander leaves and serve immediately.