Wild Razorshell Clams

• Caught by hand by divers daily in the Rias Gallegas.
• Filtered in sea water over 24 hours, cleaned, packed, cooked in its own juice and frozen.

Razors are little blighters to catch, but well worth the effort, as you get a lot of sweet-tasting meat inside.

These Galician Razor Clams are small but mighty – they are full to the brim with
delicious meat. Grilling these razor clams is one of the tastiest ways to enjoy the product, which comes straight from the Galician coast. A tempura with a citrus sauce is an equally delicious suggestion!

Learn something every day: in Scotland, razors are ’spoots’.

Here's a great recipe with chorizo and broad beans from Mark Hix, who knows his fish. And there are three more below.