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.

Storage Instructions

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.