Clam Chowder-Spinach Potpie

As in several of our potpies, the crust plays a major role in the pleasure--in this case cornmeal adds appeal. The diced potatoes help thicken the filling.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 23 %
Fat 7.8 g
Satfat 2.3 g
Monofat 2.5 g
Polyfat 2.1 g
Protein 13.9 g
Carbohydrate 45.4 g
Fiber 3.4 g
Cholesterol 24 mg
Iron 5.6 mg
Sodium 641 mg
Calcium 206 mg


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 potato (about 1 1/4 pounds)
1 cup chopped onion
1/3 cup all-purpose flour
1/4 cup dry white wine
1 bacon slice, 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 chopped spinach, thawed, drained, and squeezed dry
Cooking spray


To prepare crust, lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. 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. 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 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.

Preheat oven to 400°.

To prepare the filling, drain clams in a colander over a bowl, reserving juice. Set clams aside. Combine the reserved clam juice, 1 1/2 cups milk, and thyme in a large saucepan; bring to a boil. Add potato and onion. Bring to a boil; cook 2 minutes. Drain potato mixture in a colander over a bowl, reserving cooking liquid. Set potato mixture aside. Return cooking liquid to pan over medium heat. Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup milk and flour in a small bowl; stir with a whisk. Stir flour mixture into cooking liquid in pan. Stir in wine and bacon. Bring to a boil; cook 5 minutes, stirring frequently.

Remove from heat; add potato mixture. Partially mash with a potato masher. Stir in clams, celery salt, and next 4 ingredients (celery salt through spinach). Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Roll dough into a 12 x 8-inch rectangle. Remove 1 sheet of plastic wrap; fit dough on top of clam mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Bake at 400° for 30 minutes or until golden brown and bubbly around edges. Let stand 10 minutes.

Jim Fobel,

Cooking Light

May 2000
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