Rinse the black beans in several changes of cold water and mash in a small bowl.
In a large wok, heat the oil and fry the ginger and garlic until fragrant, about 30 seconds. Add the black beans and clams and stir-fry for 3 to 4 minutes until the clams just begin to open.
Splash in the stock and wine and cover and cook for 2 to 3 minutes. Uncover and stir-fry until all the shells are open, transferring clams to a serving platter as they open, and the sauce is reduced a little. Discard any unopened shells.
Garnish with spring onions and serve immediately.
Use bottled black bean and garlic sauce if you are in a hurry.
Instead of salted black beans, try using oyster sauce.