The razor clam (Ensis ensis) is a bivalve characterised by its long, arched valves. It lives in shallow waters, burying itself vertically in the sand and leaving a characteristic marking on the surface, in the shape of an eight.
It feeds off plankton, which it absorbs through its gills. It is usually caught by divers.”
Frinsa razor clams are caught in the Galician Estuaries. After selecting the finest specimens, they are subjected to a cleaning process to eliminate the sand. Then their hepatopancreas is removed, to enhance the flavour of the meat and they are packed by hand.
Conservation and Consumption
“Store in a cool place.
They can be eaten alone, straight from the can.
You can also heat them by grilling or microwaving, adding a spurt of olive oil. “
Energy: 94 Kcal / 397 kJ
Proteins: 22,1 g
Fats: 0,3 g
Of which saturated fats are: 0 g
Carbohydrates: 0.6 g
Of which sugars are: 0 g
Fibre: 0 g
Sodium: 0,59 g
Iron: 24 mg
Natural source of protein
Low in saturated fats
Natural source of iron
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