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.
Clams in Brine (almejas al natural), produced in Galicia in northwest Spain. Plump clams are picked from the sea and carefully cooked and packed in only water and salt to retain the flavors of the fresh catch. Serve with a spritz of lemon beside a cold lager to transport yourself to a table in a Spanish plaza, relaxing in the late afternoon sun.