Clams, crab, chorizo and chilli

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Insert your content here. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Vivamus leo ante, consectetur sit amet vulputate vel, dapibus sit amet lectus.

Serves 4

By Matt Tebbutt
From Saturday Kitchen


For the clams

  • 1 tbsp olive oil
  • 2 garlic cloves, grated
  • 1 red chilli, chopped
  • 600–800g/1lb 5oz–1lb 12oz clams
  • 125ml/4fl oz white wine or oloroso sherry
  • 2 heads pak choi, shredded
  • 6 large razor clams
  • 2 chorizo sausages, cut into strips lengthways

For the soft shell crab

  • vegetable oil, for deep-frying
  • 100g/3½oz fine rice flour or cornflour
  • 2 tsp sea salt
  • 1 tsp chilli flakes
  • 150–200ml/5–7fl oz sparkling water
  • 2 soft shell crabs, cut in half giving 4 pieces
  • 1 aubergine, cut into thin strips
  • handful fresh basil leaves, to serve