Razor shells are a long slender shellfish harvested by hand in the cool waters of Galicia. Known as ‘navajas’ in Spain, these clams are rich and meaty, with a firm bite.
Our favorite way to serve them is sautéed in garlic and olive oil with a loaf of fresh bread to soak up the juices. Save the brine to add incredible sweetness to gravies and soup.
Store at ambient temperature. If not completely consumed, store in sealed container and keep in the refrigerator for up to 2 days.