3/4 c clam juice, divided
1 small onion, chooped
1/2 c chooped red and green peppers
1 can cream style corn
1 16-oz can pkg. frozen corn, thawed
1 12-oz can Carnation evaporated milk
1 pkg. onion soup mix
1 pkg. frozen peeled med. Shrimp, thawed
1 T basil or green onion
Bring 1/4 c cam juice to a boil in a large saucepan and add onion, and peppers. Cook over medium heat for 5 minutes or until tender. Add remaining clam juice, corn, evaporated milk, and soup mix. Bring to a boil, reduce heat to low. Cook, stir frequently for 15 minutes. Stir in Shrimp and cook for another 3 minutes. Sprinkle basil (or green onion) on top. Serve with crackers or bread.
Serves 4; may double recipe. "I serve with baked Louisiana Sweet Potatoes and Pecan Pie on Christmas Eve..."