Cooking Instructions
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Step 1
Wash and dice the
Potatoes (1/2 cup)
. Set aside.
Step 2
Wash and boil the
Fresh Clams (10.5 oz)
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 Tbsp)
,
Campbell's New England Clam Chowder (1/2 cup)
,
Coconut Milk (1/2 cup)
,
Chili Oil (1 tsp)
,
Granulated Sugar (1 tsp)
, 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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