Scrub and rinse clams. 
Combine rice wine, sugar, fish sauce, and chili bean sauce into a small bowl.

Heat oil in wok. Stir-fry garlic, ginger, and chili peppers for a minute or two over medium heat, then stir in sauce. Raise heat to high and add clams. Cover and cook until clams open, several minutes. 
When clams have opened, remove from heat and stir in basil.

Serve immediately with steamed rice.