Cambados Razor Clams in Spicy Garlic Olive Oil – 111g

Cambados, in Galicia's Rías Baixas estuary, is Spain's capital of razor clams. These navajas arrive in glass, preserved in extra virgin olive oil infused with garlic and a whisper of heat — a preparation that honors both the delicate brininess of the clam and the coastal tradition of simple, bold seasoning.

Each navaja is tender and sweet, with the minerality you expect from cold Atlantic waters. The oil itself becomes an extension of the product: garlic-forward, slightly spiced, and worthy of mopping up with bread. This is not a shelf-stable convenience item; it's a tapa that tastes like it was just prepared in a Galician kitchen.

How to enjoy

• Serve chilled as a tapa with crusty bread and a squeeze of lemon.
• Scatter over a plate of grilled white fish or roasted squid.
• Toss the clams and oil with warm pasta and fresh parsley.
• Use the infused oil as a finishing drizzle over grilled vegetables or seafood.

Product details

• Net weight: 111g
• Origin: Cambados, Galicia, Spain
• Brand: El Corte Inglés – Club del Gourmet
• EAN: 8436015209435
• Storage: Keep in a cool, dry place; refrigerate after opening.

⭐ Why we love this

Cambados razor clams are a symbol of Galician seafood mastery—these navajas are hand-harvested from pristine estuaries and prized for their tender, naturally sweet meat. The spicy garlic oil is a classic Galician preparation that elevates the clam's briny minerality without masking it, making this a genuine taste of the Atlantic coast in a glass.

🍷 Pairing suggestion

Pair with a crisp, mineral Albariño from Rías Baixas—the wine's acidity and salinity echo the clam's Atlantic character perfectly. Or serve as a tapa with a chilled Fino sherry and warm bread to soak up the garlic-infused oil; this is traditional Galician bar culture on a plate.

📍 From Spain

These navajas come directly from Cambados in Galicia's Rías Baixas region, home to Spain's most celebrated razor clam fishery. El Corte Inglés's Club del Gourmet sources from local producers who understand that the best navajas need minimal intervention—just pristine clams, quality olive oil, garlic, and a touch of heat.