Island Creek Oyster Razor Clams in Olive Oil, Garlic, Chili

Ingredients: Razor clams, olive oil, garlic, chili

Why We Love It

Razor clams are bullraked by hand by mariscadoras before being preserved. Shellfishing in Galicia is highly restricted, so licenses are often passed down through generations, often staying within families. We've chosen to source the highest quality grade of shellfish for this line.

Harvesting and canning production are entirely dictated by the seasons and the health of the shellfish stocks, meaning that no two years will look exactly alike. For example, if it’s an off-year for razor clams, production is capped at fewer tins. They refuse to supplement from fisheries in farther flung waters to fill their coffers, ultimately leaving money on the table. This is what sourcing from a single origin truly means, and is why these products are so special.

The ocean has shaped the culture, cuisine, and economy of Galicia for centuries. Nicknamed "the land of a thousand rivers", Galicia is studded with bays and inlets which are fed "rias" [aka estuaries). It's this magical brew of the fresh and salt water that makes Galicia one of the most prolific shellfishing regions in the world.

How To Eat It

Do as the Spaniards have done for hundreds of years - open the tin, open your mouth, and just eat it gurl. Or, marinate in vinegar, fish sauce, fresh onion and garlic, and serve with pickles, mustard, and crackers.