Conservas de Cambados Medium Clams 20/30

$29.99

In stock

Qty
  • Bivalves

  • Caputo's Preservation Program

  • Caught in Iberian Peninsula

  • Clams

  • Conservas de Cambados

  • Preserved in Brine

  • Product of Spain

  • Sourced in Galicia

  • Tinned Mollusks & Shellfish

  • Tinned Seafood Whole



CPP designation highlights select products made with traditional craft to support biodiversity & stewardship
Smaller than their extra large siblings, but by no means small, these clams from Conservas de Cambados are a perfect presentation of a tapas classic.

Harvested from the rías of Spain’s Galician coast, they are shucked, cleaned, and inspected by expert hands to ensure not even the smallest grain of sand makes it into the tin. The result is a gorgeously simple and elegant tin, one we love on potato chips with a dash of tabasco, or served atop a warm bed of orzo with a pad or two of grassfed butter.

TASTING: plump, meaty, briny

PAIRING: bloody mary, preserved meyer lemon, buerre blanc

INGREDIENTS: Clams, Water, Salt

CAUGHT IN: Spain

 

Also featured on our blog: Deep Dive: Conservas de Cambados

In stock

Qty
  • Bivalves

  • Caputo's Preservation Program

  • Caught in Iberian Peninsula

  • Clams

  • Conservas de Cambados

  • Preserved in Brine

  • Product of Spain

  • Sourced in Galicia

  • Tinned Mollusks & Shellfish

  • Tinned Seafood Whole

Smaller than their extra large siblings, but by no means small, these clams from Conservas de Cambados are a perfect presentation of a tapas classic.

Harvested from the rías of Spain’s Galician coast, they are shucked, cleaned, and inspected by expert hands to ensure not even the smallest grain of sand makes it into the tin. The result is a gorgeously simple and elegant tin, one we love on potato chips with a dash of tabasco, or served atop a warm bed of orzo with a pad or two of grassfed butter.

TASTING: plump, meaty, briny

PAIRING: bloody mary, preserved meyer lemon, buerre blanc

INGREDIENTS: Clams, Water, Salt

CAUGHT IN: Spain

 

Also featured on our blog: Deep Dive: Conservas de Cambados