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
- 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.
- 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.
Nutritional Information Per Serving:
Calories: 144
Fat: 4.3 grams
Sodium: 485 miligrams
Cholesterol: 50.4 miligrams
Protein: 18.2 grams
Carbohydrates: 9 grams
Diabetic Exchanges
1 Vegetable, 2 Meat
Source: 1,001 Recipes For People with Diabetes