Razor clam and scallop soup with coconut, lemongrass and chilli

Method

1. Check that your clams are alive and closed; discard any that are open. Place a large pan with a tight-fitting lid over a high heat. When hot, add the clams with a mugful of water. Immediately put the lid on and steam the clams for 2 minutes until the shells open. Tip the contents of the pan into a colander set over a bowl, to catch the juices. Leave to cool.
2. Wipe the pan clean and place over a medium heat. When hot, add the oil, followed by the onions, lemongrass, ginger, garlic and chillies. Cook, stirring, for 2 minutes, then pour in the coconut milk and bring to a simmer. Allow to simmer for 5 minutes.
3. Meanwhile, prepare the clams. Remove the meat from the shells, then cut away and discard the sandy and black parts. Slice the meat into even-sized pieces and set aside. Pass the clam juice through a fine sieve into a bowl and reserve.
4. Add the fish sauce, lime juice, coriander, spinach and strained clam juice to the coconut liquor and bring back to the boil. Stir in the scallops and return to a simmer. Remove from the heat and stir in the razor clam meat; the scallops will finish cooking in the residual heat.
5. Ladle the soup equally into 4 warmed bowls. Drizzle with a little chilli oil and serve, with crusty bread.