One local exotic delicacy of Pamplona, Cagayan is a mangrove clam locally known as Kaggu (Anodontia edentula). Enjoy kaggu as broiled, baked, mixed with vegetables, or as a soup.

Those who are into the more exotic fare eat kaggu as fresh or kinilaw which means marinating the clam meat in vinegar, salt, and black pepper. Add extra flavor by garnishing the dish with tomato, shallot, and siling labuyo (red chilli pepper) for that spicy kick.