We got lots of snow yesterday and
needed soup but I have to admit to being lazy and I doctored a few cans and
Diane's Creole New England Clam
1 can good quality clam chowder (I
1 can cream style corn
1 can clams with juice
1 Andouille sausage, diced
1 slice bacon, diced
1 onion, sliced
1 teaspoon (or more) Creole
seasoning or Emeril's essence.
Cook the sausage and bacon until
done but not crisp, add the onion to the fat and sauté till translucent. Add
the can of chowder, clams and corn and stir to blend. Add the Creole
seasoning and heat to serving temperature.
It was YUMMY! even though it came
from a can. We used more Creole seasoning on each bowl.