These tiny little clams, called berberechos in Spanish, are tender and delicious. They are harvested by hand in the ‘rias’ of Galicia, pristine estuaries ideal for shellfish. Quickly poached in salt water, they are packed by hand just miles from the sea. Open and serve straight from the can with a squeeze of lemon and a glass of Albariño white wine.

Chef José Andrés works with artisan seafood canner Los Peperetes to offer the finest seafood from Galicia. Galician shellfish are celebrated across Spain, and the tinned cockles are a famed delicacy.