Espinaler's premium line products are all hand-packed, and these cockles are divine. Just a can of incredibly flavorful and tender clams, you can eat straight, drizzle with some olive oil and lemon, or use to make the best bloody Caesar imaginable.
Espinaler is a top producer of premium seafood, opened in Barcelona in 1896.
Pair these briny treats with a light and acidic wine. We recommend a crisp Chablis or New Zealand Sauvignon Blanc. Or a glass of dry Cava.