Known for the distinct and flavorful oil they release when cooked, these large and lengthy clams have a texture and taste that is arguably unmatched in tinned cuisine.

Hand-plucked by divers at the perfect moment from the subtidal sands of Galicia, Espinaler’s classic trimmed razor clams are an excellent and affordable way to experience their unique flavor.

Serve them atop bread smeared with garlic confit or snip them in half with kitchen shears and toss them along with their brine with penne, butter, and garlic for easy, clammy pasta.

TASTING: firm, fatty, briny

PAIRING: dry riesling, piquillo pepper, aioli

INGREDIENTS: Razor Clams, Water, Salt

CAUGHT IN: Galicia