Garlic Ginger Clams

Ingredients
2 lbs small clams in the shell
2 T grapeseed or olive oil
4-5 garlic cloves, finely chopped
1 T oyster sauce
1 T light soy or tamari sauce
2 green onions, sliced on the diagonal 
Cilantro leaves, for garnish

Method
Clean and scrub clams with a stiff brush. Wash in several water baths until water is clean.
Put in a bowl and cover with water, let stand for 30 minutes. Drain and set aside.
Heat oil in a nonstick wok or skillet and stir-fry the garlic over medium heat until lightly browned.
Add the clams to the wok and stir-fry over medium heat for 4-5 minutes.
Add the stock, ginger, oyster sauce, soy(tamari) sauce, green onions.
Stir-fry for another 2-3 minutes or until all the clams have opened.
Discard any shells that have not opened.

Plating
Put 1/2 cup short grained brown rice in bottom of bowl, spoon 5-6 clams over rice. Spoon sauce over clams. Sprinkle with sliced green onions and cilantro leaves. Serve immediately.