Canned Razor Clams in Natural Sauce

These mother-of-pearl-white mollusks are captured directly from the seabed of the Atlantic Islands Natural Park, where expert divers dive to bring these razor clams to the surface one by one. This art is the most respectful with the ecosystem of the estuary and also ensures that these bivalves bring less sand with them and that the meat of the animal suffers the least possible damage.

In its preparation process, this seafood undergoes a natural purification process using sea water to get rid of excess sand, after which it is shucked, manually gutted, washed and canned. The natural broth used for canning is a liquid obtained by cooking onion, lemon, salt and bay leaf.

The result of a respectful elaboration with the raw material is a canned product finished to the last detail to enjoy just by opening the package. If you want to give them a different touch, you can add extra virgin olive oil and chopped garlic and let them marinate for a few minutes. Or also use them to accompany a marinade with salad.

Canning experts recommend consuming this product within four years from the day of canning, always as preferential consumption. In addition, it is advisable to keep the cans in a cool, dry place, below 35 degrees Celsius.

Once opened, keep in the refrigerator, it is recommended to be consumed within 24 hours.

A bottle of Cantayano, a wine from La Seca, in the province of Valladolid, made from verdeja grapes, but not green at all, would go very well with the natural razor clams in this can. The notes of hay, fennel and a very peculiar acidity would go wonderfully with these mollusks caught with care in Galicia.