Description
Ingredients: clams (Venerupis rhomboides, Venerupis pullastra, Ruditapes decussatus), water and salt.
WARNING: Cancer and Reproductive Harm — www.P65Warnings.ca.gov/food
Espinaler Clams in Brine 15/20
$12.00
One of the all time classic tinned seafoods, white clams in brine is a great addition to salads, soups, and pasta dishes. And they eat just fine with a little Espinaler Sauce and crackers as part of a seacuterie spread.
Pictured with angel hair pasta, white wine, garlic, and parsely.
In stock
Reviews
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Janna Balthaser (verified owner) –
This was my first upgrade from smoked baby clams in oil and canned clams in brine from the grocery store, and it was a revelation. Surprisingly sweet, with a nuanced, delicate flavor of the sea. I ate the first one plain, then put a few on a cracker with a dash of Espinaler sauce. That was lovely, but they were so good all by themselves, I ate the rest of them straight from the can, so no other flavor or texture would compete with their subtle perfection.
The clams are tender with the right amount of chew, neither rubbery nor mushy. The brine is utterly delicious, and I made up a quick beverage of clam brine and tomato juice over ice, so as not to waste a drop. I tried to eat them slowly, to savor the experience, but wanted to inhale them because they were so good.
These clams would be incredible quickly warmed with sautéed garlic, olive oil, flat-leaf parsley, and the clam brine, tossed with linguini. That’s what I plan to do next time, if I can stop myself from plucking them from the can with my fingers and eating them plain. I would eat these every day if I could.