Directions
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Step 1
Wash and dice the Potato (1/2 cup). Set aside.
Step 2
Wash and boil the Fresh Clams (10.5 ounce) and set aside.
Step 3
Fry the diced potato in Canola Oil (to taste) until they are a golden and set aside.
Step 4
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.
Step 5
Cook potato until they have absorbed the sauce. Then add the clams and cook until the soup has thickened.
Step 6
Serve hot and enjoy.
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