Clam Chowder-Spinach Potpie
- Crust:
- 3/4 cup all-purpose flour
- 3 tablespoons yellow cornmeal
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 3 tablespoons vegetable shortening
- 3 tablespoons ice water
- 1 teaspoon cider vinegar
- Filling:
- 2 (6 1/2-ounce) cans chopped clams, undrained
- 2 cups 1% low-fat milk, divided
- 1/2 teaspoon dried thyme
- 3 cups diced peeled baking potato (about 1 1/4 pounds)
- 1 cup chopped onion
- 1/3 cup all-purpose flour
- 1/4 cup dry white wine
- 1 bacon slice, cooked and crumbled
- 1/4 teaspoon celery salt
- 1/4 teaspoon hot sauce
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Cooking spray
- To prepare crust, lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, and salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water and vinegar; toss with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
- Preheat oven to 400u0b0.
- To prepare the filling, drain clams in a colander over a bowl, reserving juice. Set clams aside. Combine the reserved clam juice, 1 1/2 cups milk, and thyme in a large saucepan; bring to a boil. Add potato and onion. Bring to a boil; cook 2 minutes. Drain potato mixture in a colander over a bowl, reserving cooking liquid. Set potato mixture aside. Return cooking liquid to pan over medium heat. Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup milk and flour in a small bowl; stir with a whisk. Stir flour mixture into cooking liquid in pan. Stir in wine and bacon. Bring to a boil; cook 5 minutes, stirring frequently.
- Remove from heat; add potato mixture. Partially mash with a potato masher. Stir in clams, celery salt, and next 4 ingredients (celery salt through spinach). Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Roll dough into a 12 x 8-inch rectangle. Remove 1 sheet of plastic wrap; fit dough on top of clam mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Bake at 400u0b0 for 30 minutes or until golden brown and bubbly around edges. Let stand 10 minutes.
crust, flour, yellow cornmeal, sugar, salt, vegetable shortening, water, cider vinegar, filling, milk, thyme, baking potato, onion, flour, white wine, bacon slice, celery salt, hot sauce, worcestershire sauce, black pepper, cooking spray
Taken from www.myrecipes.com/recipe/clam-chowder-spinach-potpie (may not work)