Heat clam juice, wine or water, potatoes, curry powder and garlic to boiling in large saucepan; reduce heat and simmer, covered, 10 minutes. Add scallops; simmer until scallops are cooked and opaque, 5 to 10 minutes. Remove about half the potatoes and scallops with slotted spoon to a large bowl, keep warm.

Process remaining mixture in food processor or blender until smooth. Return mixture to pan. Stir in peas, milk and reserved potatoes and scallops. Heat until peas are tender and chowder is hot through, about 5 minutes. Do not boil. Season to taste with salt and pepper.

Makes 4 servings.

SHRIMP AND BLACK BEAN SOUP

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onions and garlic until tender, about 5 minutes. Process onion mixture, tomatoes, and 1 can chicken broth until smooth; return to saucepan.

Add remaining 2 cans broth, water, black beans and herbs to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 10 minutes, adding shrimp during last 5 minutes. Discard bay leaf and season to taste with salt and pepper.

Serve soup in bowls; sprinkle with cilantro.

Makes 6 servings (about 1 1/2 cups each).