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 razor clams come whole and thus are meatier, and slightly richer in taste than their trimmed counterparts.
Serve them atop bread with a dash of Salsa Espinaler or pick them up with your fingers and dunk them straight into a jar of Espinaler’s bright and smoky Salsa Brava.
TASTING: firm, fatty, buttery
PAIRING: dry riesling, piquillo pepper, aioli
INGREDIENTS: Razor Clams, Water, Salt
CAUGHT IN: Galicia
