The fork lifts a long, firm, brine-glistening razor clam, and even before the first bite, the image of a beach at low tide comes to mind: these are Portomar razor clams, Galicia in an 111 g jar.

First bite, with a drizzle of olive oil and a few drops of lemon: first comes the sea, clear, salty, briny. Then the texture: firm to the bite, just right, before giving way to tender, delicately sweet flesh. And the taste lingers, long and deep, with that subtle undertone of sea hazelnut found nowhere else. I close my eyes. I’m on a terrace near the port, a chilled glass of Albariño in hand, and someone says to me: “Let it speak for itself.”

Imagine a Saturday lunchtime in Vilagarcía de Arousa, by the Ría. The boats are coming in, there’s crusty bread on the table, a small jar opened, lemon cut into wedges. No one is in a hurry. We pick up a razor clam, place it on a slice of bread, and look at each other. Here, we know: this isn’t a “last-minute” tin; it’s a little seaside luxury.

The family behind the jar
This jar comes from Conservas Portomar, based in Vilagarcía, in the heart of the Ría de Arousa in Galicia, “a land bathed by the sea, magic, and the light of its lighthouses,” in their own words. Portomar is part of the Vigo-based Armadora Pereira group, which has lived off the sea since the 1950s. Their approach: handmade preserves made with natural ingredients, without additives, colourings, or preservatives, according to Portomar, to keep the taste of the sea just as it is.

You don’t buy this to…
You don’t buy razor clams to “have something to snack on.” You buy them for the moment you open the jar, when the scent of the sea fills the kitchen, and someone looks up and asks, “What’s that?” You buy them for the first bite you share, and for the little silence that follows.

A moment of escape, anywhere in Canada
One November evening in Halifax, Winnipeg, Vancouver, or Montreal, it’s dark by 4:30 p.m. and rain is drumming against the window. You open a small jar. A warm piece of toast, a drizzle of olive oil, a razor clam. And for a minute, the window disappears: there’s salt on your skin, wet sand, and Galicia waiting for you. Any left? Even better: tomorrow, they’ll be in the pasta.

How to enjoy them

• As an aperitif or tapa, on toasted bread with a drizzle of olive oil and a little lemon
• In pasta with garlic and parsley, added at the end of cooking
• In seafood rice or risotto
• In a warm potato salad or a fresh salad

Why our customers love them

• 🇪🇸 A Galician cannery, Conservas Portomar, based in the heart of the Ría de Arousa
• 🌊 Razor clams in brine, in a 111 g size, perfect for sharing
• 🏺 Artisanal preparation, with natural ingredients and no additives, colourings or preservatives, according to Portomar
• 🍞 Ideal as an aperitif, tapa, or in pasta, rice and salads
• 🎁 A gourmet gift idea and an aperitif that impresses effortlessly
• 💛 And above all: that first bite when you can almost hear the sea