BBQ Tapas, Razor Clams , Baked Figs and Sardines

P1050267 by you.

I thought that BBQ season was over but yesterday it was so hot and sunny ,  we had  BBQ grazing food

Razor Clams with chorizo and garlic
Smokey Sardines
Figs with ham and goats cheese

Each course smallish bites cooked sequentially on the BBQ  with plenty of bread & lovely wine. Perfect Saturday night.

I have wanted to cook razor clams since I saw Hugh Fearnley Whittingstall gathering them on a beach, pouring salt into their burrows until they popped up . Its on my list of things to try foraging but for now there are plenty on sale in Nottingham market , from my favourite fishmonger for clams and sardines.

The smell of hot shells as they BBQ’d was ozony , the flavours was  cross between squid and mussels , a not overly chewy  combines with the chorizo and garlic. I could have eaten hundreds.

Razor Clams with chorizo and garlic

12 Razor clams
1 50g peice of cooking chorizo finely chopped 1/2cm cubes
1 clove of garlic finely chopped
4 tbsp of fresh chopped parsley
1 tbsp pf olive oil

  1. Mix together chorizo , garlic , parsley and olive oil.
  2. Season with salt and pepper.
  3. Placing the razor clams on the BBQ shell side down, as they begin to open add the chorizo mixture and cook for a few minutes.
  4. Serve with a squeeze of fresh lemon.

Sardines by you.

BBQ Sardines
I haven’t cooked sardines for ages they need to be lovely and fresh since they are very delicate fish , they are ideal to BBQ or grill a good salt combination gives crunchy sardines

P1050274 by you.

BBQ Sardines

Allow 2 sardines per person for tapas, 6 for a full meal.
Once gutted and washed . I rubbed the sardines with a mix made equal parts   smoked paprika , parsley, a pinch of salt and a few drops of olive oil.
The sardines cook in a few minutes either side on the BBQ.
The result once cooked is delicious spicy salty crunchy sardines.
P1050283 by you.

There are some beautiful big purple figs around the markets at the moment.  I have long wanted to try figs baked with ham and goats cheese . I picked up some  serano ham and goats cheese at Sourced Market . I was really pleased with how these turned out, my favourite combinations salt and sweet.

The hot fig juice happily rolling down my wrists and chin as I at them . They cooked perfectly on the BBQ in just a few minutes and perfect drizzled with balsamic vinegar.

P1050264 by you.

Figs stuffed with serano ham and goats cheese

Fresh figs
Finely sliced Serano ham
Goats Cheese
Salt and Pepper

  1. Cut a cross in each fig at the top slicing half way down
  2. Fill with a piece of goats cheese and ham
  3. Add a sprig of thyme, season with a little salt and pepper
  4. Place on the BBQ for 3 minutes or in a hot oven 180degC for 10 minutes

P1050296 by you.


  1. I love razor clams and have been wanting to try cooking them at home for ages but I can’t seem to find them anywhere. I’ll have to go further afield before the barbecue season is over!

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