Abstract
This utility model relates to a process of producing snack food made from crispy Cagayan clams which comprises selecting quality clams, washing the selected clams with 1 ppm chlorinated water, soaking and allowing the clams to excrete feces and toxins for 24 hours, steaming the clams for four (4) to five (5) minutes, cooling the steamed clams, freezing the cooked clams overnight, vacuum frying the frozen clams at 100 °C under 70 cmHg vacuum for 46 minutes, cooling the vacuum fried clams at room temperature, and weighing and packing on an induction sealed PET bottle.