Description
Navajas, Spain’s prized razor clams, chargrilled over hardwood coals and preserved in Castillo de Canena EVOO for a sweet, smoky, impeccably tender conserva.
Craft & Origin
Razor clams are among the most delicate shellfish to grill. At Güeyu Mar on Spain’s Asturian coast, Abel Álvarez applies his brasa (charcoal grill) technique with extraordinary precision. He selects wild navajas for pristine flavor and uniform shape, then grills each one briefly over glowing hardwood embers to gain gentle caramelization while keeping the texture clean and tender.
Once grilled, the clams are preserved in Castillo de Canena extra virgin olive oil, a benchmark Andalusian estate oil that absorbs smoke and shellfish juices, becoming a richly flavored ingredient in its own right. The result is razor clams that are sweet, lightly smoky, and beautifully textured.
Flavor & Texture
Tender razor clams with natural sweetness, subtle smoke, and clean salinity.
How to Use
Serve with crusty bread or a squeeze of lemon, spoon over warm potatoes or white beans, or fold into pasta, rice, or simple salads. Use the infused EVOO as a finishing drizzle for vegetables or seafood.
Technical Details
- Species: Ensis ensis
- Spanish Name: Navajas
- Origin: Produced in Asturias, Spain
- Cooking Method: Chargrilled over hardwood coals
- Packed In: Castillo de Canena extra virgin olive oil
- Texture: Tender, sweet, lightly smoky
- Use: Tapas, pasta, rice, salads, bread