Appetizer: Spain – Navajas a La Gallega (Galician-Style Razor Clams)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 min

Total 12 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 razor clams, cleaned, about 1 lb (454 g)
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) pimentón de la Vera (sweet or smoked)
Coarse sea salt flakes, to taste
Lemon wedges, to serve
Toasted bread or boiled potato slices, to serve

Show original ingredient measurements

12 razor clams, cleaned, about 1 lb (454 g)
3 tbsp (45 ml) extra-virgin olive oil
1 tsp pimentón de la Vera (sweet or smoked)
Coarse sea salt flakes, to taste
Lemon wedges, to serve
Toasted bread or boiled potato slices, to serve

Instructions

1. Clean the razor clams thoroughly and drain.
2. Quickly grill or sauté the clams 1–2 minutes until just cooked; place on a serving board or slices of boiled potato/toast.
3. Drizzle generously with good olive oil, sprinkle with pimentón and finish with coarse sea salt.
4. Add a squeeze of lemon and serve immediately as a rustic tapa.