Razor Clams in Brine, Espinaler, Spain
Razor Clams in Brine, Espinaler, Spain
Espinaler’s premium conservas line sources from some of Spain’s finest coastal regions, including the Galician Rías. These razor clams are delicately trimmed, cleaned, and preserved in a light brine to highlight their natural sweetness and oceanic minerality.
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PRODUCER: Espinaler
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ORIGIN: Galicia, Spain
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VARIETY: Razor Clams (Ensis spp.)
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PREPARATION: Harvested, trimmed, and preserved in a mild, salted brine
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TEXTURE: Firm yet tender, with a crisp, clean snap
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FLAVOR PROFILE:
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Aromas: Sea salt, shellfish, and fresh brine
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Palate: Subtle and sweet with delicate marine salinity
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Finish: Smooth, light, and slightly mineral
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PAIRINGS:
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Albariño, Txakolina, or Muscadet
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Dry cider, wheat beer, or gin & tonic
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Seaweed salad, pickled fennel, or lemon zest
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SERVING SUGGESTIONS:
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Serve straight from the tin with capers and olive oil
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Add to cold noodle salads or citrus-dressed greens
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Plate with aioli, shaved radish, and crusty bread
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INGREDIENTS: Razor clams, water, salt
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CAUGHT IN: Galician Rías, Spain
Clean, subtle, and ocean-bright—razor clams in their purest form.
Razor Clams in Brine, Espinaler, Spain
Razor Clams in Brine, Espinaler, Spain
Espinaler’s premium conservas line sources from some of Spain’s finest coastal regions, including the Galician Rías. These razor clams are delicately trimmed, cleaned, and preserved in a light brine to highlight their natural sweetness and oceanic minerality.
-
PRODUCER: Espinaler
-
ORIGIN: Galicia, Spain
-
VARIETY: Razor Clams (Ensis spp.)
-
PREPARATION: Harvested, trimmed, and preserved in a mild, salted brine
-
TEXTURE: Firm yet tender, with a crisp, clean snap
-
FLAVOR PROFILE:
-
Aromas: Sea salt, shellfish, and fresh brine
-
Palate: Subtle and sweet with delicate marine salinity
-
Finish: Smooth, light, and slightly mineral
-
-
PAIRINGS:
-
Albariño, Txakolina, or Muscadet
-
Dry cider, wheat beer, or gin & tonic
-
Seaweed salad, pickled fennel, or lemon zest
-
-
SERVING SUGGESTIONS:
-
Serve straight from the tin with capers and olive oil
-
Add to cold noodle salads or citrus-dressed greens
-
Plate with aioli, shaved radish, and crusty bread
-
-
INGREDIENTS: Razor clams, water, salt
-
CAUGHT IN: Galician Rías, Spain
Clean, subtle, and ocean-bright—razor clams in their purest form.