Steamed Paros, the pick-it and cook-it delicacy
My mom went to Pangasinan last February 1-2 to take care of some issues on her vegetable investments. When she came home, she was again, carrying delicacies from our province. She bought Nilatikang Bibingka and different vegetables from my aunts’ and uncles’ backyard.
But, one of the most fascinating food she brought home was the paros. Paros are shellfishes coming from the clams’ family. When I tried to search the different types of clams, I found the Pacific Razor Clams as the closest to the Paros. Approximately, she is carrying about 3 kilos.
My mom noted that it’s abundant in the nearby river where you can dig down these creatures through the sand during day time (night time is high tide).
When I asked her how much it costs her, she said that she just gave my cousins P100.00 as talent fee for getting the clams. If I were there, I’ll dig down the shells myself, I think it’ll be fun and wanted to try that adventure. My mom said that locals were already ignoring the shells as they are fed-up eating them. That’s why, my cousins were able to pick the matured one.
I cooked these shells the mussels’ way. We used to call it steamed way.
- About a kilo of Paros (Pacific Razor Clams)
- 2 cloves garlic, finely minced
- 1 medium onions, chopped
- 3 medium tomato, chopped
- About a spoon-sized ginger, skinned and chopped
- Dahon ng sili
- 2 cups water
- salt and pepper to taste
- Saute first garlic, onions and tomato.
- Add the ginger and let it simmer for a while.
- Add the paros and let the shells to open. In this process, you can see that the dish already has soup.
- Add 2 cups of water and let it boil for 10 minutes. The raw soup coming from paros is salty, so we need to add water.
- Add salt and pepper to taste.
The greatest thing about this dish is the soup. It’s very tasty and full of flavor. Best serve at night where all the people came from work as the soup can really make you relaxed. But, because the shells were already matured, it’s a little gummy and for me, not that good anymore.