Clam Chowder-Spinach Pot Pie (6 Ww Pts) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Cooking Light magazine recipe Ingredients:
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 |
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 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.
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