Amongst the many delicacies experienced by Bourdain during his now-storied visit to Espinaler Tavern, these extra-large clams are rare, transformative, and especially delicious.
Only found this large when the oceanic alchemy of temperature, acidity, and plankton levels allow it, 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
