Dinengdeng a bulong marunggay a nasagpawan iti kaggo.
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. Meanwhile, there's another shellfish popular in Cagayan, called karibuyo, a sea clam gathered along the seashore of same coastal towns including Claveria, Gonzaga and Sta. Ana. [source]
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. And besides its usual preparation, it's also a perfect sagpaw or add on to vegetable dishes like pinakbet and dinengdeng.
For this dinengdeng, I picked the most tender leaves from my marunggay tree--marunggay is perfect for that savory solo dinengdengs. And prepared the kaggo ingredient--I shucked the clam meat out of the live kaggo, including the salty and tasty "broth" inside the shell:
The most tender marunggay paired with kaggo meat/soup:
The marunggay and kaggo ready:
Put in the kaggo "broth" and some water in a pan and boil. Put in some bugguong and onion slices. For a more delicious and sweet dinengdeng soup, I added kabatiti. Boil for some minutes to cook the kabatiti, then put in the kaggo meat, quickly boil and simmer....
....then put in the marunggay leaves...
....boil a little, then put off fire immediately to prevent overcooking of the marunggay, its done.
Serve the dinengdeng hot and steaming:
That soup... so tasty, so delicious, so insanely good!