ANGEL wing clam, locally known as “Diwal,” came abound at the coast of Barangay Palaka in Valladolid town, Negros Occidental as indicated in the maiden harvest made by the Local Government of Valladolid led by Mayor Enrique Miravalles on June 24.
It was a fun day at the town's coastline seeing abundance of said seashells harvested by the fisherfolk.
Miravalles was with Municipal Tourism Officer Dinah Martinez, Municipal Agriculture office headed by Rosela P. Bayaborda and staff, as well as those from the town's Bantay Dagat personnel.
Valladolid is among the coastal towns where these seashells are abundant.
Miravalles was present during the maiden harvest to support the local fishers and sellers of Diwal in promoting the town's famous seashells.
In fact, businessman Ramon Uy Jr., in his Facebook account, even had a trivia about Diwal, saying, "Did you know that these Diwal from Valladolid, Negros Occidental is listed as one of the arks of taste ingredients from around the world? The ark of taste is a catalog of endangered heritage food unique in taste and part of the distinct ecoregion. The Slow Food Movement maintains it."
Townfolk have enjoyed the maiden harvest. They are selling Diwal between P300 and P350 per kilo.
Diwal is best eaten when grilled, used as an ingredient in cooking “laswa” (a vegetable soup), and also best steamed with lemongrass and ginger.