Directions

1. Take the razor clams out of their pack as soon as they arrive so they can breathe. If they’re alive they’ll retract or wriggle when touched, which is exactly what you want. If not, they’re still fine to eat within 24 hours.

2. Before cooking, purge the clams in cold salted water for 30 minutes to flush out any sand. Rinse well.

3. Put the clams into a large pot with a tight-fitting lid and steam over a high heat for 1 minute only, just until they open. Any longer and they’ll turn rubbery. Lift them out and set aside, discarding any that stay shut.

4. Heat the oil in a wide pan and stir in the red curry paste. Let it cook briefly until fragrant, then pour in the coconut milk. Add a pinch of sugar and a crack of salt and let it simmer gently for a couple of minutes.

5. Add the steamed razor clams back into the sauce just to warm through. Finish with fish sauce and lime juice to taste. Serve straight away, topped with sliced chilli and Thai basil.