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RECIPE
9 INGREDIENTS6 STEPS20MIN

Red Clam Curry

4.8
4 Ratings
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Campbell's China
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This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. We call for red curry paste but use whatever type you prefer. This recipe also works with about 4 pounds of mussels. Serve with crusty

20MIN

Total Time
Campbell's China
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Ingredients
US / METRIC
Servings:
2
Serves 2
10.5 oz
1/2 cup
1/2 cup
Campbell's New England Clam Chowder
1 1/2 Tbsp
Curry Paste
1/2 cup
Coconut Milk
to taste
1 tsp
Chili Oil
to taste
Canola Oil
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Nutrition Per Serving
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CALORIES
398
FAT
22.0 g
PROTEIN
25.5 g
CARBS
24.9 g

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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Nutrition Per Serving
Calories
398
% Daily Value*
Fat
22.0 g
28%
Saturated Fat
12.7 g
64%
Trans Fat
0.0 g
--
Cholesterol
47.2 mg
16%
Carbohydrates
24.9 g
9%
Fiber
1.6 g
6%
Sugars
2.1 g
--
Protein
25.5 g
51%
Sodium
1523.0 mg
66%
Vitamin D
--
--
Calcium
76.5 mg
6%
Iron
5.4 mg
30%
Potassium
273.5 mg
6%
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