Tinned Razor Clams in White Wine Garlic Butter Sauce

Tinned razor clams in white wine garlic butter sauce - Donostia Foods


Our first in a series of customer serving suggestion favorites (thanks, Jim L.!) was also a tapa of great renown at Bar Biscay in Chicago (thanks chef Johnny!), that particular incarnation featuring radishes, if you'd like to mix it up a bit.

Get your hands covered in butter and wine and enjoy. 

Tinned Razor Clams in White Wine Garlic Butter

Total Time: 10 minutes.


  • 2 tins Donostia Foods Razor Clams in Brine
  • a couple slabs of butter, really good butter
  • 2 garlic cloves, minced
  • olive oil, a tiny pour
  • dry white wine in an amount of your choosing
  • freshly ground black pepper
  • chopped parsley, if you'd like
  • mandatory fresh crusty bread


1. Heat butter and olive oil in a pan of appropriate size, then add that minced garlic until the wonderful scent begins wafting through the kitchen. We'll say this is a minute or two.

2. Pour in the wine, then drink some, because drinking wine while cooking is one of life's great pleasures.

3. Bring it to a simmer and add the razor clams, until the clams are desirably warm. Maybe add a bit more butter here? You really can't go wrong with more butter, but the choice is yours.

4. Top with freshly ground black pepper with an option for a sprinkling of chopped parsley, and serve alongside a sizable loaf of freshly baked bread, very crusty, good for breaking off big chunks to then soak in the sauce so you get every last drop.


For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.