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Friday, May 29, 2015

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.

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