Diwal or angel wings clam is indigenous to the Western Visayas area. It's a very succulent and tasty shellfish, more sweet than salty. A must try for Ilonggo food lovers.
Prep time: 15 mins Cook time: 15 mins Serves: 4
Ingredients:
- 1/2 kilo Diwal
- 1 cup water
Directions: Immerse shellfish in fresh water so it can spit sand. Rinse to remove remaining sand inside the shell. Place in shallow pan with water. Medium heat. Cover so that the steam can cook the diwal. Serve with the juice or dripping from the shellfish.
My Notes: Diwal is seasonal. Currently, it sells at 200/kilo in Central Market and 280/kilo at the supermarkets. Linusgusan is an Ilonggo term for steaming, a no-frills style of cooking usually done with shells, shrimps and crabs.
No comments:
Post a Comment