Amongst the many delicacies experienced by Bourdain during his now-storied visit to Espinaler Tavern, these humongous clams are rare, transformative, and especially delicious.
Only growing this large when the oceanic alchemy of temperature, acidity, and plankton levels permit, and hand-inspected to remove every last bit of sand, they’re a uniquely premium offering that is well worth the price.
Tin-to-tongue is how they should be enjoyed, with nothing more than a glass of vermouth and a favorite human or two by your side.
TASTING: firm, fatty, salty
PAIRING: vermouth, olives, cornichons
INGREDIENTS: Clams, Water, Salt
CAUGHT IN: Galicia
