Pearly Shell: Kuhol and Halaan (Escargot and Clam)

Ginataang Kuhol (Escargot in Coconut Cream)


Halaan at Malunggay na Sabaw (Clam with Horseradish Leaves)

Seafood Pasta

Woke up early today to buy some shellfish for this post. There were plenty to choose from. But I chose clam (the hubby has been craving for halaan soup) and escargot. My husband cooked these three dishes. For Ginataang Kuhol: here are tips from the blog Bocaio "(1) before cooking, the snails should be left first in a pan full of water for a few days so they could spit out whatever they had previously eaten and (2) when they are ready to cook, the snails' bottoms are patted down with a heavy flat sandok (wooden spatula for serving rice) until they break; this is so the flesh comes out easily when cooked." After cleaning them, my husband cooked this in coconut milk and they were so delicious!

For the Halaan Sabaw: Clean the clams and boil in a pan of water with a piece of ginger. Discard all unopened ones. Bring the soup to a boil, then add malunggay leaves. Season with salt and ground pepper to taste. A very tasty soup indeed!

Finally, the Seafood Pasta: my husband cooked the seafood pasta with white wine, olive oil and of course, the clams. This is what the kids opted for, finding the escargot too tedious and exotic to eat.