Balay Shells

Finally!!!  I now know what those strange shells are called.  In the northern central regions, they're called balay shells; or ugpan further to the south.  The tindera (sales lady) said that in English, they called it tongue clam or shell, due to the long white "tongue".

Better still, I also know how to cook it and eat it!  Apparently, they're good simply sauteed in ginger, garlic, onions and tomatoes.

And, unlike mussels or clams, they don't open when they're cooked, in fact, a little effort is required to open the shells.  The shell meat is rather small and a bit rubbery, with a taste reminiscent of oysters, but the best part, apparently, is the "tongue" which contains a tasty treat that needs to be coaxed out.

It's an interesting shell, not bad tasting but I still prefer oysters, first and foremost, followed closely by tahong, then halaan!