• 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


  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.


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

Content Continues Below ⤵ ↷

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