Wash and dice the Potato (1/2 cup). Set aside.
Wash and boil the Fresh Clams (10.5 ounce) and set aside.
Fry the diced potato in Canola Oil (to taste) until they are a golden and set aside.
In a pot, combine Curry Paste (1 1/2 tablespoon), Campbell's New England Clam Chowder (1/2 cup), Coconut Milk (1/2 cup), Chili Oil (1 teaspoon), Granulated Sugar (1 teaspoon), and Salt (to taste). Stir well and add the fried potato.
Cook potato until they have absorbed the sauce. Then add the clams and cook until the soup has thickened.
Serve hot and enjoy.