A delicate broth made from hundreds of tiny tec-tec clams gathered from Seychellois beaches, simmered with garlic, thyme, and a squeeze of lime.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: soup bowl
Garnishes: parsley, lime
Accompaniments: crusty bread
Instructions
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1
Soak tec-tec clams in salted water for thirty minutes to purge sand. Rinse thoroughly.
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2
Heat oil in a pot. Sauté onion and garlic until softened.
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3
Add water and thyme. Bring to a boil.
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4
Add clams and cook five to seven minutes until shells open. Discard any that remain closed.
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5
Season with lime juice, salt, and white pepper. Garnish with parsley.
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6
Serve hot as a starter in small bowls with the broth and clams.
Did You Know?
Tec-tec are named for the clicking sound they make as waves wash them back and forth in the sand on Seychelles beaches.
Chef's Notes
Equipment Tips
- large pot
- strainer
- ladle
Garnishing
parsley, lime
Accompaniments
crusty bread
The Story Behind Tec-Tec Soup
Tec-tec soup is one of the most uniquely Seychellois dishes, relying on the tiny clams found only on certain beaches of the granitic inner islands. Gathering tec-tec is a communal activity, with families spending mornings at the beach scooping handfuls from the surf. The resulting broth is prized for its clean, mineral-rich flavour that captures the essence of the Indian Ocean. Environmental awareness has made responsible harvesting a priority.
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