Almejas al Natural – Venus scallops in brine, 25/30 pieces
Sand-free—that’s half the battle with Venus mussels.
Sales unit: 110g can
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In Spain, these small shells are called chirlas, while here they are known as striped Venus clams. In Galicia, they are usually eaten just as they are in the can: plain, with a squeeze of lemon. There are 25 to 30 per can, hand-picked and preserved.
They are cooked in seawater with lemon, onion and bay leaf. Then they are packed in the can in clear brine; there is nothing else in there but water and salt. The taste is salty and iodized, but not overpowering, and the meat remains tender. And the most important thing about canned Venus clams: no sand. The clams are soaked beforehand, so you won't bite into anything hard.
This is how they taste best
Open the can, add a few drops of lemon or a good olive oil, and serve with a cold beer or an Albariño. This is the standard Galician way and is hard to beat. They are just as good on toasted bread with parsley and garlic.
Luliña also recommends briefly searing the clams in a pan or on the grill and then serving them with lemon. They are also suitable for cooking: in spaghetti alle vongole, in rice, or in a fish soup. Use the brine from the can as well, as it contains a lot of flavor. And only add the clams at the very end, as they are already cooked and will otherwise become tough.
About Luliña
Luliña is the young brand of Conservas La Curiosa, a cannery near the Ría de Arousa in Galicia. From every can sold, €0.15 goes to the Fundación ECOMAR, which cleans up coastal areas.
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