Clams in brine

Clams harvested in the Galician estuaries of the rivers Arousa and Vigo, and sourced from markets where the best shellfish is found. The small clams are preserved in a brine that Real Conservera prepare in the kitchens of its Pontevedra cannery. The brine is lightly flavoured with onion, lemon and bay leaf. 

Real Conservera Española hand prepares and packs the best, sustainably-caught shellfish and fish using traditional methods. Some of these methods - lightly toasting the fish prior to canning for instance - have fallen out of use in some canneries because they are time consuming and reduce output. Real Conservera Española remains committed to quality, and was recently placed among the best tasting conservas in the world. Try them in spaghetti with a cream, mushroom and garlic sauce or as a short-cut in a vongole.