Premier Galician clams in brine from artisanal cannery Ramón Peña. Harvested in the Noia estuary in Galicia and carefully prepared by hand at Ramón Peña's state-of-the-art cannery, these small clams are an esteemed part of Galician cuisine.
Recipe tip: drain, squeeze over some lemon juice and enjoy from the tin. Or make short-cut vongole adding them to the spaghetti, garlic, parsley and white wine last minute.
About the Galician estuaries:
Nutrient-dense waters from the deep Atlantic are driven into the estuaries due to a natural phenomenon called upwelling, a combination of strong ocean currents and tides and summer winds. This creates a unique marine ecosystem where clams and other shellfish thrive.
