Paros Shell or just plain Paros is is a local name for a type of freshwater clam in the Philippines.
If you grew up near coastal towns or wet markets, chances are you’ve seen Paros — those small, beautifully patterned shells sold in plastic cups or bilao, usually soaked in water. For many Filipino families, Paros is more than just ulam; it’s a reminder of childhood summers, palengke mornings, and simple meals eaten with kamayan.
When I was a child, it’s even being sold on the street. As in nilalako sya in buckets. Syempre may spiced suka din yung tindera.. hihihi.
My own memory of Paros is simple and comforting: just blanching them in water or banli, draining the water, and eating them straight with suka filled with sibuyas and sili. Walang arte. Not complicated. Just good, clean seafood flavor na nakakagana lalo sa malamig na panahon.
Today, I’m sharing a classic and super easy Paros recipe — one that takes less than 15 minutes and always hits the spot.
How to Eat Paros (The Fun Part!)
Slide the meat right out of the shell and dip in spiced vinegar. Pair with hot rice or pulutan-style habang nagkukwentuhan. It’s messy and it’s fun.
Paros might be a simple shell dish, but it’s one of those foods that instantly brings you home. It’s quick to cook, budget-friendly, and a great reminder that some of the best meals are the simplest. Whether you’re serving it for lunch, merienda, or as pulutan sa weekend, Paros always delivers sarap and nostalgia.
PrintParos Shell
Ingredients
- 500g fresh paros
- boiling water
Spiced Vinegar
- vinegar
- onion, chopped
- 1–2 sili, chopped
- 1/2 tsp salt
- Optional: a pinch of sugar to balance the asim
Instructions
Rinse several times until the water runs clear.
You can soak it in salted water for 30 minutes to help purge sand.
In a smll bowl, combine all the ingredients. Mix well.
Place the cleaned Paros in a large bowl or pot.
Pour freshly boiled water over the shells until fully submerged.
When the shells naturally open, it’s already cooked.
Tip: The meat should pull out easily when you suck from the tip of the shell.
No need for fancy plating — just serve the cooked Paros in a bowl and pair with your Spiced Vinegar.
