Firm, clammy, rich, and sweet, Ati Manel’s razor clams in brine are a classic tin done beautifully right.
Hand-harvested from the silty sands of Galicia Spain, the clams come slightly trimmed, making them an excellent choice for cooking, but whole enough to gorgeously showcase on your next board of "petiscos". Try them on garlic-rubbed crostini or chopped in a quick ceviche with fresh chilis, shallot, and lime.
