In a small bowl, combine the water, sherry, and soy sauce, then set aside.
½ cup water, 3 tablespoons dry sherry, 1 tablespoon low-sodium soy sauce
Heat the oil in a stockpot or Dutch oven (at least 4-quart) over medium heat.
1 tablespoon coconut oil
Add the scallions, ginger, garlic, and 2 tablespoons of the soy sauce mixture. Sauté for a minute or two until the scallions have softened.
2 scallions, 1 tablespoon fresh ginger, 2 garlic cloves
Add the clams and remaining soy sauce mixture. Increase the heat to medium-high and bring everything to a boil.
24 littleneck clams
Reduce the heat to medium-low and cover. Simmer for about 10 minutes or until the clams open.
Discard any clams that don’t open, then transfer the remaining clams to two shallow serving bowls.
Pour the broth over your clams, sprinkle with cilantro, and serve immediately.
1 handful fresh cilantro