Galician Razor Clams in Brine (Selección 1920) 120g

$39.99

Experience the pure taste of the Atlantic with these Galician Razor Clams in Brine, a true delicacy of Spanish seafood tradition. Harvested from the pristine estuaries of Galicia, these razor clams are carefully selected for their size, texture, and quality, then expertly cleaned to ensure a perfectly sand-free, tender bite every time.

These clams are gently cooked and preserved in a delicate, natural brine made with water, onion, lemon, and bay leaf, enhancing their naturally sweet, briny flavor without overpowering it.  The result is a refined, ocean-forward taste with a firm yet succulent texture that stands out in every bite.

Perfect for effortless gourmet dining, enjoy them straight from the tin, with a squeeze of fresh lemon, or served over toasted bread. They also elevate seafood platters, pastas, and tapas spreads, pairing beautifully with crisp white wines or sparkling cava.

Beyond their exceptional flavor, razor clams are a nutritious choice—high in protein, low in fat, and naturally rich in essential minerals, making them ideal for a balanced, high-quality diet.

Nutritional Values (per 100g):

  • Energy: 74 kcal
  • Protein: 22 g
  • Fat: <1 g
  • Carbohydrates: 1 g
  • Salt: 1.5 g

Ingredients: razor clams, water, onion, lemon, bay leaf, salt.

Most orders are eligable for shipping across Canada.

Perishable items — such as our grilling meats are sent via Express Shipping to ensure freshness, with same or next-day delivery where available.

Certain products are available only for Local Pickup at our Toronto storefront or Local Delivery within the GTA.

All shipping and delivery costs are automatically calculated at checkout.

If You Love Conservas and Seafood, Try These

Conservas - Sardines

Traditional Iberico hams cured to perfection.

Conservas - Squid

Cured sausages: bold, smoky, and full of flavour.

Conservas - Octopus

Rich, tender cuts made for perfect grilling.

Rare & Special Conservas

Our rarest, hand curated Spanish Conservas.