Galician clams in brine

Succulent clams sourced from the Ría de Arousa and Ría de Muros in Galicia - the sealife-rich rivers that run into estuaries along the Atlantic coast. The best are chosen at the morning fish markets before being canned carefully by hand at nearby Los Peperetes. The clams are soaked in seawater to rid them of any impurities and undergo rigorous quality control to ensure each Los Peperetes tin reaches the high standards they are world-renowned for. Los Peperetes - a Galician word meaning tasty, desirable and surprising delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of the first Galician canners. He began by canning the finest cockles and sardines he could find, producing only 30 tins a day, sealing each one with a manual seamer. Today Los Peperetes continues to source exclusively from local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes passed down through generations.