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Clam Chowder-Spinach Potpie

Yield 6 servings
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.

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 1/2-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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 400°.

  3. 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.

  4. 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.