Clams in Brine - Almejas al Natural 25-35 MARISCADORA

Harvested in northwest Spain, Mariscadora Clams in Brine (almejas al natural) boast a plump, tender texture and delicate, savory flavor. Each clam is carefully selected and hand-packed using the traditional Spanish method with a hint of salt.

Product: Clams in Brine (25-35 count)
Origin: Galicia Spain (Hand Packed)
Ingredients: Clams, water and salt.
Recommended use: As a tapa, with white wine, garlic butter
Size: 110 gr (3.8 oz) Easy Open Can

The Clams in Brine story:

Clams in brine are a type of seafood that is popular in Spain. They are harvested off the coast of Galicia in northwest Spain, where conditions are ideal for producing sweet and delicate mollusks. The clams are collected by hand along the Galician coast at low tide. The area is known for the highest quality seafood, and the richness of the waters gives the clams an unbeatable flavor. The clams are then soaked in a natural, flavor-enhancing brine. The hand-packed clams come from the Galician Rias along the Atlantic Coast. Each can holds 50-60 clams that are plump, tender, and full of flavor.

Cooking Clams in Brine:

Pasta with clams: Cook your favorite pasta and toss it with a sauce made from garlic, olive oil, white wine, and clams in brine. Top with chopped parsley and grated Parmesan cheese.

Seafood paella: Add clams in brine to your favorite seafood paella recipe for a delicious and flavorful twist.

Clam and chorizo stew: Cook sliced chorizo in a pan until crispy, then add chopped onions, garlic, and diced tomatoes. Add clams in brine and simmer for a few minutes. Serve with crusty bread.

Clam and potato salad: Boil diced potatoes until tender, then toss with clams in brine, chopped parsley, and a dressing made from olive oil, lemon juice, and Dijon mustard.

Clam and tomato bruschetta: Top toasted bread with diced tomatoes, clams in brine, chopped basil, and a drizzle of olive oil.

Clam and white bean soup: Simmer white beans, chopped onions, garlic, and chicken broth until the beans are tender. Add clams in brine and cook for a few minutes. Serve with crusty bread.

Clam chowder: Cook diced bacon in a pot until crispy, then add chopped onions, celery, and diced potatoes. Add chicken broth and simmer until the potatoes are tender. Add clams in brine and cook for a few minutes. Stir in heavy cream and chopped parsley before serving.