Clam Chowder-spinach Pot Pie (6 Ww Pts)

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.