Comments on: Freshwater Clams

By: sleepless in Seattle

sleepless in Seattle — Thu, 02 Dec 2010 06:18:20 +0000

When i was young my mom used to buy lots and lots of them,will soak them for hours ,rinsing,soaking in between to release sands.Quick boil,drain and pick the meat(clam)Throw unopened ones,it takes forever! then cook them adobo (kapampangan style, blonde– no soysauce)Vinegar,salt, lots of freshly cracked pepper,shallots,garlic,cooked till sauce on dry side, Served on bed of rice with tutong !! its childhood memory.It has been a long time!!Yeah if i am around those vendor,i will definitely will buy tons of clams,but will cook homestyle.This bring back memories to me.

By: cleod

cleod — Thu, 12 Feb 2009 19:57:53 +0000

My dad used to make a chinese version of this – raw tiny clams, lots of garlic, some siling labuyo and some sort of boiled/warm soy sauce poured over it all. When it cooled off, he’d put it in the fridge and we’d have it as a congee topping or with rice. Deelish! I think Shin Tong Yong has this in their V-Mall resto. :D

By: chris

chris — Thu, 12 Feb 2009 13:35:14 +0000

bettyq: yup, that route is still very much alive, especially with the rapid development going on in canlubang… i suspect that canlubang will eventually separate from calamba some years from now…

By: GenerSumilang

GenerSumilang — Wed, 11 Feb 2009 13:56:25 +0000

Tortured clams??? it seems strange to me, raw clams in hot chilli flavor! its a burning clams indeed. i wonder how it taste when you try to pry or sip it. slurping and gulping in the mouth straight forward to intestines? Who-ah! I remember my grandma who has tuberculosis and always coughing and spitting something in her loved tin can! it has similarity isnt it?….nevermine, i think i say too far, pardon me..

By: betty q.

betty q. — Wed, 11 Feb 2009 03:44:53 +0000

Chris: you are in Calamba? I remember way back when…on our way to Batanggas, my mom would pass by Canlubang, then to Calamba or is it Calamba then Canlubang (can’t remeber now)to visit my aunts and cousins… then off to Batanggas. This was our ritual every Sunday!

By: chris

chris — Wed, 11 Feb 2009 03:36:46 +0000

@danney: lol at redtide tahong… i thought you’d rather have the redtide tahong than the cambodian clams. you are right danney. i feel that the tulya and other fishes from the lake arent the same as they used to be. first the lake is more polluted and the lake creatures ingest these. also, the fishes arent having what they are supposed to eat. their given feeds and we know how it affects its nutritional value and quality of its meat. by the way, magkalapit lang tayo. am based here in calamba.

By: Mangaranon

Mangaranon — Wed, 11 Feb 2009 00:00:40 +0000

MM – the schedule for Travel channel’s program for next week is out. Anthony Bourdain in the Philippines will air on Monday, 2/16 at 10:00 p.m. and will be replayed at 11:00 p.m. Eastern time.

By: danney

danney — Tue, 10 Feb 2009 23:47:43 +0000

I mean except redtide season!!

By: danney

danney — Tue, 10 Feb 2009 23:46:14 +0000

Tulya is common in our local market here in Sta Rosa, Laguna few kilometers next to Laguna Lake. I used to like it alot but its not the same anymore. Laguna Lake is getting dirtier and the fish and clams are eating the wrong nutrients. Even the texture and fiber of kanduli and biya are no longer the same.

But I will not dare try the one in Cambodia due to food poisoning. I’d rather have tahong redtide mas malaman at mas malasa pa.

By: navyGOLF

navyGOLF — Tue, 10 Feb 2009 22:07:07 +0000

That is so funny MM! I can just imagine someone munching this delicacy in a movie house and tossing the shells like boiled peanuts. I am amazed how they would crave for something like this, galing! The pictures describe it in detail. How does it smell? Fishy? Perhaps the garlic and chili would mask it.