Combine all of the Black Bean Sauce ingredients in a small bowl and set aside.
Rinse the clams well and scrub them clean so that there is no debris on the outer shell. Inspect each clam to ensure that they are all tightly closed. If there are any clams that are open, discard them as they will make you sick.
Heat the wok (or large pot) over high heat. Once hot, add the avocado oil, followed by the scallions. Cook for 30 seconds, then add the garlic and ginger. Cook for another 30 seconds, then add the dried red chilis, fermented black beans and Anaheim chili peppers. Saute for 30 seconds or until fragrant.
Add the clams to the wok, followed by the black bean sauce and Shaoxing cooking wine. Toss to combine, then cover with a lid and steam for 5 minutes, or until all the clams are open.
Inspect the clams to ensure that they have all opened. If you find one that has not opened even after cooking, discard it.
Combine the cornstarch and water in a small bowl and then pour it into the clams to thicken the sauce. Bring to a boil and then remove from the heat, top with the cilantro leaves and serve immediately.