Razor clams - jackknife clams, spoots, whatever you grew up calling them - wild caught and hand-packed in Lisbon in nothing but sea water and salt. Mildly sweet, tender, and about as direct a hit of the coast as a tin gets. No oil, no sauce, nothing in the way. If you could eat a day at the beach, this is what it would taste like! Their own serving suggestion is the one we would make too: saute garlic and parsley, toss with linguine and the clams, and boom, you're done!
