Grilled razor clams with chorizo and garlic butter

Stuart Gillies gives razor clams a Spanish touch, serving them with chorizo, garlic butter and smoky aubergine
By Stuart Gillies
Grilled razor clams with chorizo and garlic butter
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 3-4 small sweet (Dulce) chorizo sausages
  • 12 live razor clams

For the garlic butter

  • 6 cloves garlic, crushed
  • 1/4 bunches flat leaf parsley, leaves finely chopped
  • 250 g unsalted butter, at room temperature
  • 1 lemon, juice only

For the baba ganoush

  • 5 aubergines
  • 80 ml olive oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 100 ml tahini
  • 4 cloves garlic
  • 200 g thick Greek yogurt
  • 1/2 bunches coriander, stalks and leaves
  • 1 lemon, juice only


1. For the garlic butter: mash the garlic and parsley into the butter until well combined, add the lemon juice and season with salt and pepper to taste. Transfer into a plastic container or form into a roll, wrap in cling film, and refrigerate until needed.

2. For the baba ganoush: preheat the barbecue to hot. Wash the aubergines, put them directly onto the hot barbecue and grill for 10-15 minutes until blackened and soft on all sides.

3. Remove from the grill, cut in half and peel or scoop out the insides, separating the skin from the pulp. Put the pulp into the bowl of a blender and discard the skins. (Keep the barbecue hot.)

4. Heat the olive oil in a heavy-based frying pan, add the cumin and ground coriander and cook for 2 minutes until fragrant.

5. Transfer the spices to the aubergine with the tahini, garlic, yogurt and fresh coriander. Blend lightly, using the pulse button, to a chunky texture. Season with the lemon juice and salt to taste. Cover and set aside until needed.

6. Put the whole chorizo on the hot barbecue and grill for 3-4 minutes until coloured. (They do not need to be cooked as long as ordinary sausages, as they are already cured.) Slice each chorizo into about 6 thick slices, cutting at a 45 degree angle. You need about 3 slices per person.

7. Wash the razor clams quickly under running water. (Do not soak in water as this will poison them.) Put the clams on the barbecue and cook for about 3-4 minutes until the shells open and the clams are just firm to the touch. Remove from the barbecue and add a knob of garlic butter while still hot.

8. Serve the clams, butter and chorizo with a dollop of baba ganoush.

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