La Brújula N7 Razor Clams in Brine

TASTING NOTES FROM THE CURATOR

Briny and tender, freed from their sandy shells, these razor clams—locally called “navajas”—are a special treat from Galicia. They are dug out of the sandy beaches of the rias (estuaries) and stored in seawater until they can be brought to the cannery for cleaning. Their slender bodies, rich flavor, and firm texture set them apart from other clam species and elevate them to the level of a luxurious delicacy.

PREPARATION OR PAIRINGS

La Brújula’s conservas are prepared in such a way that you can eat them straight out of the can. Their razor clams are no exception. Whether tipped out onto a plate as they are for tapas or else sautéed in olive oil and garlic, they are a wonderful addition to your repast at any time of day. Or, if you’re feeling up to something heavier, replace your cherrystone or quahog clams with these and make yourself a creamy, rich clam chowder.

ESSENTIALS FOR A SPECIAL MEAL

At Conservas La Brújula, they treat each tinned product as a work of art, an essential creation for the perfect meal. Their aim is to add elements—limes, lemons, tomato, and spices—to enhance their products without distorting their original flavors. From the simple, careful preparations in the kitchen, all the way back to the temperature-regulated canning system, their end goal is the creation of superb artisanal conservas that will serve as the backbone for truly special meals.

Store your tin in a cool, dark, and dry pantry. Unopened, it will last up to 2 years. Once opened, consume your fish within one or two days and keep leftovers with the oil in a sealed container in the fridge.