Porto-Muiños Razor Clams with Sea Spaghetti and Garlic, Portugal
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Porto‑Muiños delivers a coastal flashback with this tin of whole razor clams, hand-harvested from the rich estuaries of Galicia. They’re packed in silky extra-virgin olive oil, brimming with roasted garlic, and paired with sea spaghetti (Himanthalia elongata)—a briny seaweed that turns the tin into an addictive tapa. It’s balanced, savory, and feels immediately both rustic and refined. Great on toast, in salads, or splayed straight from the tin.
Serving: Chill lightly, open, and serve straight or over grilled bread so the oil doubles as drizzled sauce. Highlight the garlic’s aroma and the seaweed’s earthiness before your customers even take a bite.
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Rennet: None – it’s shellfish in conserva form
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Aging: None (ready-to-eat)
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Ingredients: Razor clams (56 %), extra‑virgin olive oil, garlic (~8 %), sea spaghetti (~8 %), water, sea salt
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Allergens: Contains mollusks; may contain traces of other shellfish or fish
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Dietary Attributes: GMO-free, gluten-free, organic options available (in EU SKU)
Flavor Profile: Succulent clams deliver a clean, firm bite. Roasted garlic brings warmth and depth, while sea spaghetti adds a bright, saline vegetal twist that elevates both the texture and the taste.
Pairings:
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Wine: Bright, sea‑inflected whites like Albariño, Muscadet, or a chilled Verdicchio. Dry sparkling (Crémant or Brut NV) also cuts through the oil and garlic beautifully.
-
Beer: Belgian Saison or crisp Pilsner—both keep it refreshing and uplift the umami.
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Cheese/Board: Serve alongside Manchego or a delicate triple-cream brie. For maximum contrast, pair with tangy goat cheese or a funky blue.
-
Other: A squeeze of lemon, fresh herbs, or preserved lemon makes it sing on crostini.
Porto‑Muiños delivers a coastal flashback with this tin of whole razor clams, hand-harvested from the rich estuaries of Galicia. They’re packed in silky extra-virgin olive oil, brimming with roasted garlic, and paired with sea spaghetti (Himanthalia elongata)—a briny seaweed that turns the tin into an addictive tapa. It’s balanced, savory, and feels immediately both rustic and refined. Great on toast, in salads, or splayed straight from the tin.
Serving: Chill lightly, open, and serve straight or over grilled bread so the oil doubles as drizzled sauce. Highlight the garlic’s aroma and the seaweed’s earthiness before your customers even take a bite.
-
Rennet: None – it’s shellfish in conserva form
-
Aging: None (ready-to-eat)
-
Ingredients: Razor clams (56 %), extra‑virgin olive oil, garlic (~8 %), sea spaghetti (~8 %), water, sea salt
-
Allergens: Contains mollusks; may contain traces of other shellfish or fish
-
Dietary Attributes: GMO-free, gluten-free, organic options available (in EU SKU)
Flavor Profile: Succulent clams deliver a clean, firm bite. Roasted garlic brings warmth and depth, while sea spaghetti adds a bright, saline vegetal twist that elevates both the texture and the taste.
Pairings:
-
Wine: Bright, sea‑inflected whites like Albariño, Muscadet, or a chilled Verdicchio. Dry sparkling (Crémant or Brut NV) also cuts through the oil and garlic beautifully.
-
Beer: Belgian Saison or crisp Pilsner—both keep it refreshing and uplift the umami.
-
Cheese/Board: Serve alongside Manchego or a delicate triple-cream brie. For maximum contrast, pair with tangy goat cheese or a funky blue.
-
Other: A squeeze of lemon, fresh herbs, or preserved lemon makes it sing on crostini.