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.

Nutritional Information (Per Serving)
Calories: 144
Protein: 18.2 g
Sodium: 485 mg
Cholesterol: 50.4 mg
Fat: 4.3 g
Carbohydrates: 8.9 g
Exchanges: 1 Vegetable, 2 Meat

Source: 1,001 Recipes For People with Diabetes