Ingredients: Razor clams, water, and salt.
WARNING: Cancer and Reproductive Harm — www.P65Warnings.ca.gov/food
Big and buttery, these razor clams from Galician estuaries are tender and can be used as you would other clams; whole if you want to make something with a stunning presentation, or cut into larger pieces for presentations where a smaller size is more important. We eat them straight from the tin with saltines and Espinaler Sauce, because we’re (sometimes) heathens.
111g (3.9 oz ) tin
Pictured as pan bagnat with herb olive oil, onion, and wilted arugula.