The clams that go into these tins are so sought-after we've had difficulty keeping them in stock. Why? Because of the transportive nature of the highest quality food, that's why.
THE clams in brine that got a shout-out on NPR member station KCRW. Good Food host Evan Kleiman professed her love for them as a way of getting (just about) as much flavor into her chowder as with fresh clams, but with far more ease
Donostia Foods Clams in Brine (almejas al natural), produced in Galicia in northwest Spain are plump clams picked from the sea and carefully cooked and packed in only water and salt to retain the flavors of the fresh catch.
"Best clams I have tasted. The clams are exceptional. The can is somewhat difficult to open." - Patrick R., clam connoisseur whose difficulties have been resolved by our easiest open Easy-Open Can Opener
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