Clams with Basil (九層塔炒蜆)

This is a traditional Cantonese dish. somewhat a delicacy.  The prep work for clams is a bit time consuming, but well worth the effort.

1. Get ~1 lb of clams. Look in a Chinese market for those with the shells open and the muscle sticking out a little. Now place the clams in shallow water in a large bowl.  Add 1 Tbsp of salt and stir evenly. Let the clams sit overnight, to make sure the sand in the clams are out.  Note- I have yet to try the clams in a frozen package. Will update if and when I do in the future.
2. (High Heat) Heat 2 Tbsp Veggie Oil in a flat bottom cooking pan.  Add 1 stalk of minced scallion, 2-3 slices of ginger, 2-3 cloves of garlic (pressed flat, no need to chop), 3-4 dry red chili pepper (hand-tear into larger chunks).  Stir-fry for a minute.
3. Add clams into the pan, add 6-8 green chili peppers (in larger slices, as shown in the picture below), and stir for a minute.  Now season with 1 Tbsp of rice cooking wine, 1 tsp of soy sauce, 1 tsp of soy paste, 1/2 tsp of sugar.  Close the lid and let cook till all the clams are open (for 1-2 minutes).  Note- No need to add water. Once the clams are open, water inside the clams will be added into the pan.  
4. Add 1 stalk of scallions (chopped into 1-2" segments), and 15-20 fresh basil leaves.  Stir evenly for 10-15 seconds (it is important not to overcook). Here is a picture of the finished product.