Placuna Placenta Linneaus is the most common of the three species of capiz found in the Philippines. With a dull outside finish and silvery inside, this translucent rounded mollusk consists of two valves or shells. The entire shell, including the meat, is about .3 inch/1 cm thick and 5.5 inches/14 cm in diameter.

Feeding on plankton and algae, capiz thrive in shallow, muddy and sandy substances. Twenty-seven natural capiz beds can be found in the Philippines. Skilled divers harvest capiz in the clear, summer water by groping for the capiz with their fingers and toes.  A diver can gather about 6,000 capiz in a day.  When they are not diving capiz collectors farm or fish to support their families. Divers harvest the meat for the local market and sell the shells to local traders or artisans.

Capiz is the thin, naturally off-white colored shell of clams. First the shells are washed with a light acid wash and rinsed with soap and water.  Next, the artisans use coarse sand to more easily exfoliate the shells.  The shells are placed on a tray to dry and then bake in an oven.  Shells are cut into a variety of shapes or molded into shapes by gluing and pressing the shells into resin moldings. An airbrush is then used to spray paint each shell.  After the paint has dried, the pieces are edged with a brass wire and the points are soldered together.  The finished effect is similar in appearance to a stained glass window.  Before glass windows became available in the Philippines, capiz was used for windows in the houses. A wire edged and a shiny coat of varnish completes this labor intensive process.

This traditional Philippine craft begins with the gathering of the capiz shell in large nets from sand or mud bottoms of water 100 meters deep.  A daily life for an artist can begin at 4am and end at 10pm.

Product care: The shells are fragile, handle with care. Wipe with a damp cloth to clean. A10101