Spicy Crab and Scallop Chowder - 8.9g Carbs

Spicy Crab and Scallop Chowder - 8.9g Carbs

From: 1,001 Recipes For People with Diabetes
Ladle up some fare with flair! The flavor kick in this seafood chowder comes from pickling spice, which is readily available in supermarkets.
1 medium onion, chopped
1 stalk celery, chopped
1 Tbsp margarine
1 1/2 cups clam juice
1 (14oz can) reduced-sodium stewed tomatoes, undrained
2 tsp pickling spice
1 (4 oz can) lump crabmeat, drained
1/2 lb 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.

Serves: 4
Nutrition per Serving: 144 Calories, 4.3g Fat, 50.4mg Cholesterol, 485mg Sodium, 18.2g Protein, 8.9g Carbs
Exchanges: 1 Vegetable, 2 Meat