CREATED Sep 20, 2006

Ann Cox/Purity Dairies

1 lg onion, finely chopped                                             
1 red pepper, chopped
1 green pepper, chopped
1 c chopped celery
1 t minced garlic
¼ c butter
3 T flour
1 (8-oz) bottle clam juice
1 (14-oz) can chicken broth
2 c Half & Half
2 c milk
8 oz fresh or canned crab
8 oz small or salad shrimp, fresh or if frozen thawed
8 oz bay scallops
2 t salt
½ t white pepper
2 c rice
Tabasco, to taste

Saute onion, peppers, celery and garlic in butter until limp and slightly cooked; stir in flour and mix.  Add clam juice, chicken broth, half and half and milk.  Stir in crab, shrimp and scallops; let cook for about 20 minutes on medium heat.  Add salt, pepper, rice and Tobasco.  Continue cooking until rice is cooked and chowder has thickened slightly. 

Yields 8-10 servings