[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.