|Kaggo & karibuyo soup.|
Kaggo is a big clam found in brackish and muddy waters in Cagayan, where rivers or swamps meet with the sea or sea water, usually under or along nipa trees. Also called kappo in other places, it is the same as the lukan of the Tagalogs. But they're more abundant and popular on the notherrn Cagayan towns along the coast, like Sanchez Mira, Pamplona, Abulug, Ballesteros, Aparri, Buguey and Sta. Teresita. Karibuyo is a sea clam gathered along the seashore of same coastal towns including Claveria, Gonzaga and Sta. Ana.
Kaggo can be made into a savory soup or stew, boiled/blanched, grilled, or simply into a kilawen or eaten raw right from the shell dipped in calamansi juice just like that of oysters. Its meat shucked, it's perfect as a sagpaw (add-on) to your dinengdeng or pinakbet or as a topping in pancit dishes like bijon or canton or other seafood dishes.
Karibuyo for sale at the municipal fish port in Sta. Teresita, Cagayan.
Kaggo being grilled.
Shucked grilled kaggo in Villa, Sta. Teresita, Cagayan.
Slightly boiled kaggo, ready to be shucked for my kaggo "salad." If you prefer to boil kaggo, don't overcooked it to retain the "fatness" and succulence of the meat. Just boil it mildly just so it shells cracks slightly for you to break it open. Save its naturally salty "juice" as a broth.
Slightly boiled kaggo meat with its own juice as a little broth. I seasoned it with some salt, garnished with onions and ginger, and soured it with calamansi.
The karibuyo, I made into a kind of tinola. I sauteed onions, garlic, ginger and tomatoes in little oil, and boiled it with some pieces of chayote, and then the karibuyo shells. Don't overcook the karibuyo. Just put it in when the broth is boiling. Simmer quickly and put off fire immediately and serve hot when the shells are open.
Enjoy tinola a karibuyo. The soup is so good, the meat is just so tasty.
What a bliss!