A Seafood Spectacular
The market is a whirlwind of activity. I’m surrounded by an incredible array of fresh catches. There are slipper lobsters, snappers, groupers, and even vibrant blue crabs. But I’m here for something more specific. The Diwal.
These clams are truly special. They get their name from their delicate, elongated shells that look just like a pair of wings. The local vendor showed me how they’re harvested, and the scale of the fresh seafood here is mind-blowing. One massive fish he pulled out must have weighed at least 9 kilograms.
The Sizzle and the Char
The preparation is a spectacle in itself. We took our haul to a nearby stall where a chef whipped them up over a roaring flame. The “sizzle” was incredible. He tossed the crabs and clams in a wok with garlic and oil, the flames leaping high into the air.
The aromatics were mouth-watering. You could smell the toasted garlic and the fresh, salty tang of the seafood from across the market. The result? A massive feast that could easily feed an entire family.
The Diwal Experience
Then came the moment I’d been waiting for. The Angel Wing Clams. They were served in a foil packet, steamed to perfection with onions and chili.
The texture was unlike any other clam I’ve tried. They are incredibly meaty, with a firm yet tender bite. I dipped mine in the savory juices at the bottom of the pan to soak up all that garlicky goodness. The result? Incredible. The meat is sweet and succulent, perfectly complemented by the heat of the chili.
Eating like a local in the Philippines is all about the “discovery-first” energy. It’s about being willing to try something new and being rewarded with flavors you won’t find anywhere else. If you ever find yourself in the Philippines, make sure to seek out the Diwal. It’s a seafood experience you won’t soon forget.
What’s the most unique seafood you’ve ever tried on your travels?
