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Chef Andy Suarez: Navajas al Ajillo (Razor Shell Clams)

August 28, 2017

Chef Andy Suarez: Navajas al Ajillo (Razor Shell Clams)

photo by Andy Suarez

The second in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".

Succulent razor shell clams are a favorite on Spanish tables, rich in flavor and nutrients. Try this quick and simple recipe to delight all your friends.

Navajas al Ajillo (Razor Shell Clams)


Donostia Foods Razor Shell Clams
½ cup Donostia Foods Extra Virgin Olive Oil
6 cloves garlic, minced
¼ cup white wine
Donostia Foods Piment d'Espelette


1. Heat olive oil and warm razor shell clams.
2. Add white wine and allow to simmer.
3. Once wine has been infused, add garlic and continue to cook. 
4. Remove from heat and add piment d'Espelette and parsley.
5. Serve hot.

Follow Chef Suarez on Instagram for additional culinary creations.

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