Order before midnight Sunday to Wednesday for courier dispatch from the next day. Orders received Thursday to Saturday can be dispatched the following Monday. Click and collect is available each Friday.
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Eat these razor clams straight out of the tin, plate them as they are or use them in recipes like the one we did at last year's Abergavenny Food Festival. Delicious in every way. Abel Alvarez recommends heating them ever so slightly at a low temperature for maximum expression.
The Gueyumar products are very personal to us. Ever since one of our infamous road trips across Northern Spain and spending time at the world regarded Gueyumar fish Asador, we have been itching to get their products to us. We spent time in the kitchen with Abel the chef owner, working the grills and fire, as well as looking at their incredible preserving process for fish and shellfish caught a stones throw from the restaurant. All their 'conservas' are oak grilled over embers before being settled under olive oils and/or spices, before being sealed. It's of our opinion this is the best tinned seafood on the planet. Cooked over wood fire, these hand-fished razor clams are chargrilled with birch, beech & oak wood and brined in 100% Aberquina Extra Virgin Olive Oil.
