Ingredients: razor clams (Ensis siliqua), water and salt.
WARNING: Cancer and Reproductive Harm — www.P65Warnings.ca.gov/food
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.
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