Soak the live clams in water for about 4 hours to spit the sand and other particles.
Then wash thoroughly and set aside.
Heat oil in a frying pan (or small carajay or wok) over medium heat.
Add in garlic, ginger and chili. Saute for 1 minute or until fragrant.
Pour in the cornstarch and water mixture and let it boil.
Add the clams and simmer until the shells are opened. Add sugar and tausi.
Add in leeks and stir cook lightly until done. Serve hot.