Razor Clams from the Rías Gallegas

Because we select only the best Razor Clams from the Galician Rías, harvested one by one by expert divers at the optimal times of the year: February, March, April and then again in September, October and November. This is when they are at their best, with more fat and flavour, which is why we only work with catches from these periods.

Ours are not just any razor clams. We purify them for over 12 hours in seawater, cook them in seawater to preserve their authentic flavour, and carefully clean them one by one, to ensure they reach you in perfect condition. Then, we pack them by hand and add our final touch: a delicate covering liquid infused with onion, lemon and bay leaf, to enhance their natural flavour without masking it.

They are 100% natural, with no additives or preservatives, rich in protein, low in fat and full of minerals such as iron, iodine, phosphorus and potassium. Perfect to enjoy on their own or to add a special touch to your recipes.

Each tin of our Galician razor clams perfectly preserves their flavour of the sea and meaty texture. This is the result of a meticulous process, ensuring freshness is maintained at every step.

We tin the razor clams shortly after they are harvested, so they don't lose any of their quality. Before they reach you, they undergo a rigorous quality check where we inspect their appearance, shine and firmness. And if anything isn't perfect, it doesn't go into the tin.

Thanks to this process, each tin is a little jewel from the sea, ready to be enjoyed on its own or as a base for recipes with an authentic Atlantic flavour.

Origin and Selection of the Razor Clams from the Galician Rías

Our Galician razor clams come exclusively from the Galician Rías, a unique environment that offers the ideal conditions for this mollusc to develop its full flavour and quality.

They are harvested by hand, one by one, by specialised divers who ensure the razor clams are brought up whole and alive. This traditional technique prevents damage and preserves the product's freshness.

Furthermore, we only select razor clams caught during the months when their fat content and flavour are at their peak: February, March, April and then September, October and November. This way, we ensure you take home only the very best of each season.

Preservative-free Tinning Process

At Serrats, we believe that natural is best. That's why our Galician razor clams contain no preservatives or artificial additives. To maintain their freshness and authentic flavour, we rely on a careful, artisanal canning process.

After being cooked in seawater, the razor clams are cleaned by hand and sorted by size. They are then packed by hand, ensuring that each one is in perfect condition. For their preservation, we use high-quality olive oil or a natural infusion of onion, lemon and bay leaf, which enhances their flavour without the need for chemicals.

This way, we guarantee a 100% natural product, with all its nutritional properties intact and the genuine flavour of the Rías Gallegas.

Tinned razor clams from the Rías Gallegas are a real delicacy that you can enjoy in many ways. They are perfect to eat as they are, straight from the tin to savour their soft texture and taste of the sea.

If you like to experiment in the kitchen, they work wonderfully as an ingredient in pintxos, ceviches, rice dishes or stews, adding that special, fresh touch that only authentic razor clams can provide.

Recipes and culinary suggestions

Razor Clams from the Rías Gallegas are perfect to be enjoyed on their own. Open a tin at a meal with family and friends, and you'll see how quickly they disappear from the plate. However, we also love to use them in pintxos, ceviches, rice dishes or stews. If you want to get inspired and impress, at “La cocina de Serrats” we have compiled recipes with tinned razor clams sent to us by lovers of Serrats and fine food.

You can find more ideas and practical recipes in our blog de cocina , where we share suggestions for making the most of our tinned seafood.