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-harvested from the sandy shores of Sálvora Island, a tiny speck of land just off the Galician coast, Espinaler’s premium razor clams come packed in brine with flecks of golden fat shimmering on top.
Whether you place them on small toasts with lemon zest and Piri Piri oil or break out some nori to make handrolls at home, these iconic clams are a unique addition to any meal.
TASTING: firm, fatty, salty
PAIRING: dry riesling, piquillo pepper, aioli
INGREDIENTS: Razor Clams, Water, Salt
CAUGHT IN: Sálvora Island
