Ingredients

  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon margarine
  • 1-1/2 cups clam juice
  • 1 can (14 ounces) reduced-sodium stewed tomatoes, undrained
  • 2 teaspoons pickling spice
  • 1 can (4 ounces) lump crabmeat, drained
  • 1/2 pound bay scallops
  • 1/4 cup 2% reduced-fat milk
  • Salt and pepper, to taste


Directions

  1. Saute onion and celery in margarine in large saucepan until softened. Add clam juice and stewed tomatoes and liquid. Place pickling spice in a mesh tea ball or tie in cheesecloth; add to mixture. Heat to boiling; simmer 2 minutes.
  2. Stir in crabmeat and scallops; simmer until scallops are tender and opaque, about 3 minutes. Discard pickling spice. Stir in milk; heat until hot (do not boil). Season to taste with salt and pepper.

Notes:

Ladle up some fare with flair! The flavor kick in this seafood chowder comes from pickling spice, which is readily available in supermarkets.


Recipe Yield: Serves: 4

Nutritional Information Per Serving:

Calories: 144
Fat: 4.3 grams
Sodium: 485 milligrams
Cholesterol: 50.4 milligrams
Protein: 18.2 grams
Carbohydrates: 9 grams

Diabetic Exchanges

1 Vegetable, 2 Meat



Book Title: 1,001 Recipes For People with Diabetes

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