Don Gastronom (La Narval) Razor Clams in Brine 6/8


I don’t know what it is about clams and me, but I love them in practically all their forms. Surf clam sashimi, New England clam chowder, hand-breaded fried clams at the shore, and tinned razor clams are some of my favorites. These are great straight from the tin with a squeeze of lemon, but they really shine when incorporated into dishes. They can be used to upgrade just about any recipe that calls for white clams (you may need to cut the pieces down for some presentations). Helen recently made Pan Bagnat and substituted razor clams for tuna and it was probably the best sandwich I had all year.

110g tin

In stock


Ingredients: razor clams (Ensis siliqua), water and salt.

Warning:  Reproductive Harm –


  1. twa101 (verified owner)

    My first foray into razor clams. I’ve only ever seen the empty shells at the beach, and I must say, this was the weirdest looking tin that I have seen yet. The six clams in the tin had a bright smell of the sea and the flavor that you would expect of a clam. The texture was tender for with just a slight bit of chew. I just ate them straight from the tin with a splash of Espinaler sauce. I would not use a hot sauce as it would mask the mild flavor of the clams. I did strain & freeze the brine to use in soup later. Razor clams are expensive and a quick glance at RTG’s site these Don Gastronoms are one of the more affordable ones.

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