Chargrilled Razor Clams in Extra Virgin Olive Oil (Gueyu Mar)

Navajas, Spain’s prized razor clams, chargrilled over hardwood coals and preserved in Castillo de Canena Extra Virgin Olive Oil for a sweet, smoky, impeccably tender conserva.

Razor clams are among the most delicate shellfish to grill. At Güeyu Mar on Spain’s Asturian coast, Abel Álvarez applies his brasa (charcoal grill) technique with extraordinary precision. He selects wild navajas for pristine flavor and uniform shape, then grills each one briefly over glowing hardwood embers to gain gentle caramelization while keeping the texture clean and tender.

Once grilled, the clams are preserved in Castillo de Canena Extra Virgin Olive Oil, a benchmark Andalusian estate oil that absorbs smoke and shellfish juices, becoming a richly flavored ingredient in its own right. The result is razor clams that are sweet, lightly smoky, and beautifully textured.

Eat it straight out of the can, plate it as is, or use it in recipes. It tastes great in every way. However, Abel recommends heating ever so slightly at low temperature for maximum expression. Years of R&D combined with trial and error have made this type of chef driven gastronomic experience accessible to all.

Also save the delicious juice in the can, dip in a crusty baguette, whisk with a drizzle of olive oil to create an aioli or mayonnaise, let your imagination run wild.

Best by: 30April2029

Ingredients: razor clams, extra virgin olive oil, and salt

5.3 ounces (150 grams) in a metal tin