Razor Clams in Brine – MARISCADORA
Among the most prized shellfish on the Galician coast — and among the most painstakingly prepared. MARISCADORA Razor Clams — navajas — are harvested from the legendary Rías Gallegas, the pristine cool-water estuaries of northwest Spain that produce some of the finest shellfish in the entire world, and prepared with a level of care and attention that reflects just how extraordinary this delicacy truly is.
Each razor clam is individually selected for size and quality, then cleaned through up to six separate rounds of washing to remove every trace of sand before being boiled to tender perfection and preserved in purified natural seawater brine that mimics the ocean environment from which they came. The result is a razor clam of exceptional purity, soft and velvety texture, and a clean, sweet, intensely oceanic flavor that speaks of the cold, nutrient-rich Galician waters with every single bite.
Elegant enough for the finest tapas spread. Simple enough to enjoy straight from the can with nothing more than a squeeze of lemon and a glass of Albariño — which is, arguably, all they need.
How to Serve:
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A la plancha: Warm olive oil in a pan, let shells open, turn, plate, finish with chopped parsley
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Galician style: Cook in a pan with virgin olive oil and garlic — quick, classic, perfect
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With garlic and parsley: Grill and season simply — the traditional coastal preparation
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Tapas: Serve straight from the can on ice with lemon wedges and crusty bread
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Salad: Add to a simple green salad with olive oil and lemon vinaigrette
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Everyday snack: Straight from the can — clean, healthy, and deeply satisfying
Perfect for: Tapas, grilled preparations, salads, seafood platters, healthy snacking, and any occasion calling for the clean, sweet flavor of authentic Galician navajas.
Ingredients: Razor clams (molluscs), water, salt Pack Size: 110g (3.8 oz) easy-open can Origin: Galicia, Spain — Hand Packed | Rías Gallegas Brand: MARISCADORA
Six rounds of washing. Purified seawater brine. Pure Galician perfection.
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