Palaweño flavors
Tuway (Mangrove Clam Soup)
Small mangrove clams gathered from Palawan's tidal flats, simmered into a clean, faintly sweet broth with ginger, lemongrass, and leafy greens. A humble, restorative soup much loved by locals and rarely seen on tourist menus.
About this dish
Tuway are small clams gathered by hand from the muddy tidal flats and mangrove fringes that line much of Palawan's coast, a foraging tradition practised by coastal families for subsistence and small income. The most beloved way to cook them is the simplest: sinabawang tuway, a clear soup in which the clams are simmered just until they gape open, releasing their sweet liquor into a light broth seasoned with plenty of fresh ginger, lemongrass, and a handful of leafy greens such as malunggay (moringa) or chilli leaves. The result is clean, warming, and faintly sweet, considered restorative and often served to nursing mothers and anyone feeling under the weather. Humble and inexpensive, tuway soup almost never appears on tourist menus — it lives in home kitchens and neighbourhood carinderias — making it a quietly rewarding find for travellers wanting to eat the way Palaweños actually do.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Local carinderias and seafood eateries in Puerto Princesa and coastal towns