Clam Chowder-Spinach Pot Pie (6 Ww Pts)

Cooking Light magazine recipe

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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 1/2ounce) cans  chopped clams, undrained
• 2  cups 1% low-fat milk, divided
• 1⁄2 teaspoon dried thyme
• 3  cups  diced peeled baking potatoes (about 1 1/4 pounds)
• 1  cup  chopped onion
• 1⁄3 cup all-purpose flour
• 1⁄4 cup dry white wine
• 1  slice bacon, 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 spinach, thawed, drained, and squeezed dry
•  cooking spray

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.