Soak claims in several changes of cold water for at least 30 minutes.
Partially peel cucumber in "tiger" stripes, scoop out seeds with spoon, and cut into ¼-inch dice. Alternatively, fully peel celtuce stalk and cut into ¼-inch dice.
Bring Shaoxing wine, ginger and ⅓ cup water to boil in a medium sauce pan. Add clams, cover pot, and allow to steam over medium heat about 2 minutes. Check clams and remove any that have opened. Cover again and steam another 1 or 2 minutes until all clams have opened. Remove clams to a serving bowl.
Use a fine-mesh strainer to strain the clam juice into a bowl or measuring cup. You should have nearly a cup of broth. Add this back to sauce pan along with bottled clam juice, soy sauce and 4 tablespoons water. Bring to a simmer. Taste for saltiness, and if too salty add a bit more water. Add Sichuan pepper oil and mix well.
Add diced cucumber or celtuce to the simmering broth and cook for about 30 seconds. Pour sauce over clams, and garnish with chili rings.
