Portomar Razor Clams in Brine 4/6

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.