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Seafood and Yellow Rice

I made a few changes to the above recipe, but basically this is it.

1 lb Scallops
1 lb Shrimp, peeled and deveined
1/2 lb Crab meat
2 can Clams (and juice)
1/2 cup Onion, chopped
1/4 cup Bell pepper, chopped
1/2 cup Butter
Veg or Chkn stock (or bouillon) and water, to make 4 cups
1 Tbs Celery, chopped
1 Tbs Parsley, chopped
1/4 tsp Garlic powder
Salt and pepper, to taste
2 cup Mushrooms, sliced
2 cup Rice, uncooked
1 Tbs Curry

Saute onion and bell pepper in butter until translucent. Add water (and some chicken stock) and the garlic powder. Add celery, parsley, and salt. (Water that comes out of seafood will make another 1/2 cup of liquid.)

Add mushrooms and clams; cover and bring to boil over medium-high heat. When water comes to rolling boil, put in rice and curry and bring back to LOWEST boil possible. Cover pot and let simmer for 15 minutes.

Add all of the seafood and stir thoroughly. Bring back to a simmer; cover and cook 10 minutes. You might need to cook it a little longer with the top off if there is a lot of liquid.