Clams
The clams are bivalves, from the family Veneridae, also called the Venus shells, that inhabit the sandy and also muddy shallows close to the beach. There a many types of clams in the sea around the islands and the main ones are : the baby clams or pipis locally known as tektek, the clam or palourd, the mouk, which is a type of mussel, and the razor clams or larsdarm
Surf Clams or Tektek
Tectec
The tektek live inter-tidally a few centimeters below the surface of the sand on shallow sloping surf beaches. They vary in sizes and can reach a length of 8cm. The medium sized ones are the best for soup. They also vary in colour from tinted white, yellow, olive green through to pink and purple.
They are harvested by squirming your heels into the sand as a shallow wave runs out. The movement displaces the tektek so they can be picked up from the wet sand. Ladies would usually use a spoon to scoop the surface of the sand as this is less strenuous for the feet.
It is not recommended to prepare tektek straight after being harvested because they still contain sand in them. They are usually placed in a bowl of salt water for a few hours, as this will help them rid off any sand or other impurities trapped in the shells. The tectec is mainly, used in soup or gratineed .
Clams or Palourd
Palourd was once abundant in the mud flats in the bay at Cascade, on Mahe island but unfortunately has almost disappeared as a result of the reclamation and over fishing. The palourd is very popular as a delicacy in the local restaurants. It is suggested that the clams are left in clean salt water for a minimum of six hours so they can purge themselves of all impurities before they are cooked.
The best time to go clam digging is when there is a low tide. It is usually done with a small spade or a piece of timber with a flat end. To find clams, look for small holes on the mud or sand. These are generally the clam’s breathing hole. The holes are often shaped like a U. To identify if there are actual clams beneath, stomp near the holes and see if there will be a squirt of liquid. If there is, then there is a clam beneath the hole.
Giant Clam or Benitye
Giant Clam-Benitie
The giant clam, used to be abundant on the reefs surrounding the islands. It is now rare due to overharvesting by people. Although the abductor muscle of the giant clam is actually considered a delicacy in Japan, China (where it is believed have aphrodisiac powers), France, South East Asia and many Pacific Islands, it is not considered as such in Seychelles where the clam was harvested mainly for shell to be used for decorative purposes.
Mussels or mouk
This is the name for the local mussels which had sadly totally disappeared. They would burrow in the sandy near the shore line. They were mainly used for bait for the fish traps. When I was a young boy we used to assist the local fish trap fishermen locally known as tramper kasier to dig for them on the sand flats in the bay of Grand’Anse on Praslin. We used to use a special tool made up of a flatten piece of timber, looking like a wooden spoon, to dig into the soft sand to extract them. We would then place them in a kapatya , a local basket made of coconut leaves, and when full take them to the shore. They were never consumed by the locals and yet it is was recognised as a delicacy in European countries
Razor clams or Larsdarm
Pinna Shells, also known as Razor clams, have long, thin shells and plant themselves vertically in the sand. If stepped on the shell can cut through the foot like a razor. They are not eaten on the islands although very popular in Asia. They were used for bait in fish traps.
Limpets or Bernik
Bernik
These are conical-shaped shells that are commonly seen tightly clamped to rocks in the intertidal zones all around the islands. To get them off the rock get a thin sharp knife like a filleting knife and ram it quickly between the limpet and the rock. Too slow, or just prodding it, the limpet will clamp down and you’re better trying another one.
Bernik
The locals cook the limpets in a curry flavoured with coconut milk and cinnamon.
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