Meaty, giant, clammy, and bold, these razor shells in brine are about as large as they come and we consider them a must-try for anyone who loves clams.
The clams are hand-harvested from sandy beaches and cleaned in Pontevedra to be free of even the smallest grit. Razor shells are also known for their fat content, and its typical to find golden flecks of oil floating atop the briny pool they arrive in. We love these on bread with a drizzle of extra virgin olive oil and lemon zest. We also enjoy piling them atop an oven-baked flatbread with flaky salt and fresh herbs.
TASTING: firm, fatty, briny
PAIRING: dry white wine, vodka soda, focaccia
INGREDIENTS: Razor Clams, Water, Salt
CAUGHT IN: Spain