[Roderick Bay Hideaway, Nggela Sule Island, Solomon Islands, 09º01' S / 160º 07' E]

We spent many blissful weeks at Roderick Bay, home of the Ruka clan.  John and Lillian Ruka and their extended family welcome cruisers to this little piece of paradise in the - otherwise dodgy - Nggela Sule of the Florida Group of islands in the Solomon Islands.  We had at least one eventful stay there when Philip suffered a heart attack; the clan came together and helped us get Philip to Honiara and then helped Leslie while Philip was away seeking treatment.  This clam chowder was prepared - by John Ruka himself -  during one of our lovely little visits ashore for supper and story-telling.

1 onion, peeled and chopped fine

1 Tbs cooking oil (coconut oil is fine)

2-3 kumala (sweet potato), peeled and cubed

1 - 1.5 cup fresh water

~ 2 cups, coconut milk

~ 1 cup (cooked) clam meat, chopped fine

~1/2 tsp. curry powder (optional)

sea salt to taste

black pepper to taste

In a large pot, cook onion in oil until translucent and slightly browned.  Add water and kumala and bring to boil.  Simmer until kumala (aka kumara) is soft but remains cubed, 5 minutes or so.   When kumala is cooked, add clams, coconut milk and spices and over low heat bring back to a boil and serve immediately with salted crackers or fresh bread.