Clam Chowder-Spinach Pot Pie (6 Ww Pts)

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Cooking Light magazine recipe

Ingredients Nutrition

Directions

  1. to prepare crust, lightly spoon 3/4 cup flour into dry measuring cups, level with knife.
  2. 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.
  3. 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*4 inch rectangle on a heavy-duty plastic wrap; cover with additional plastic wrap.
  4. chill 15 minutes preheat oven to 400 drain clams in a colander over bowl, reserving juice.
  5. set clams aside.
  6. combine the reserved juice, 1 1/2 cups milk, and thyme in a large saucepan, bring to a boil.
  7. add potato and onion.
  8. bring to a boil, cook 2 minutes.
  9. drain potato mixture in a colander over a bowl, reserving liquid.
  10. set potato mixture aside.
  11. return cooking liquid to pan over medium heat.
  12. lightly spoon 1/3 cup flour into a dry measuring cup, level with a knife.
  13. combine 1/2 cup of milk and flour in a small bowl,stir with a whisk.
  14. stir flour mixture into cooking liquid in pan.
  15. stir in wine and bacon.
  16. bring to a boil, cook for 5 minutes, stirring frequently.
  17. remove from heat, add potato mixture.
  18. partially mash with a potato masher.
  19. stir in clams, celery salt, and next4 ingredients (celery salt through spinach) spoon mixture into an 11*7 inch baking dish coated with cooking spray.
  20. roll dough into a 12*8 inch rectangle.
  21. remove one sheet of plastic wrap, fit dough on top of clam mixture, pressing to edge of dish.
  22. Remove top sheet of plastic wrap cut 5 slits in top of crust to allow steam to escape.
  23. bake at 400 for 30 minutes or until golden brown and bubbly around edges let stand 10 minutes.

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