Crab, Shrimp and Clam Chowder

A wonderful, sunny weekend in Southern California.  And a trip to Santa Monica Seafood!  This soup was wonderful.  And I added some fresh cut corn to Tom’s as an added bonus!  Your family will love it!

CRAB, SHRIMP AND CLAM CHOWDER

1/2 onion, chopped
1 green onion, chopped
2 carrots, chopped
1 cup chicken broth
1 cup clam juice
1 cup water
1 cup fat free milk
1 T cornstarch mixed with 2 T milk
salt and red pepper flakes
1/4 lb shrimp, chopped
1/2 lb Manilla clams
1/4 lb Dungeness crab meat

Brown onions and carrots for 5 minutes in a bit of cooking spray.  Add broth, clam juice, water and milk and bring to a simmer.  Add the cornstarch mixture and season with salt and red pepper flakes.  Simmer, uncovered, for 10 minutes.  Add your clams and simmer for 5 minutes.  Release all the cooked and open ones and discard the shells.  (You can always use canned clams as well!)  Add the shrimp and crab and simmer for about 5 minutes.  Serve immediately so you don’t overcook the seafood!  You can add any sort of fish, scallops or shellfish that you like.  Fresh corn is a fabulous addition for anyone not on the diet.  Just cut it off the cob and place some at the bottom of the bowl before serving your guests!!