Spicy Crab and Scallop Chowder

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.

Recipe Yield: Serves: 4

Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes