Güeyu Mar Grilled Razor Clams

Amongst tinned seafood, Güeyu Mar is an outlier, the passion project of Chef Abel Álvarez and his culinary team at Güeyumar, tucked away in Playa de Vega in Spain’s northern Asturias. Alverez sources razor clams caught by hand, using this traditional method to avoid any chance of sand or contamination..

The razor clams are cooked over red hot coals of beech, oak, and birch wood imparting a distinct smoky chargrilled character. After cooking, the firm and flavorful razor clams are put in their tins filled with Arbequina Olive Oil from Castillo de Canena, a centuries-old estate in the Sierra Magína.

This isn’t a tin that gathers dust in some pantry cabinet, but rather an excuse to treat yourself to a dinner where the inspiration strikes and the motivation doesn’t.

Why We Love It: It’s a rarity to find a tin of razor clams without a speck of sand, and rarer still to find ones so perfectly firm in texture in flavor. Gueyu