Clam Chowder-Spinach Potpie

Name: Clam Chowder-Spinach Potpie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 567 grams cups diced peeled baking potato (about; 0 teaspoons black pepper; 0 teaspoons celery salt; 1 teaspoon cider vinegar; 369 grams chopped clams, undrained; 1 bacon slice, cooked and crumbled; 1 teaspoons dried thyme; 59 milliliters dry white wine; 79 milliliters all-purpose flour; 177 milliliters all-purpose flour; 0 teaspoons hot sauce; 3 Tbsps ice water; 473 milliliters 1% low-fat milk, divided; 237 milliliters chopped onion; 0 teaspoons salt; 283 grams package frozen chopped spinach, thawed, drained, and squeezed dry; 2 teaspoons sugar; 3 Tbsps vegetable shortening; 0 teaspoons Worcestershire sauce; 3 Tbsps yellow cornmeal

Clam Chowder-Spinach Potpie requires roughly 45 minutes from start to finish. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 11g of protein, 10g of fat, and a total of 329 calories. 1 person found this recipe to be delicious and satisfying. If you have clams, sugar, spinach, and a few other ingredients on hand, you can make it.

Instructions

To prepare crust, lightly spoon 3/4 cup flour into dry measuring cups; level with a knife.

Ingredients you will need

Crust

All Purpose Flour

Equipment you will use

Measuring Cup

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.

Ingredients you will need

Shortening

Cornmeal

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Water

Vinegar

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 40

Equipment you will use

Oven

To prepare the filling, drain clams in a colander over a bowl, reserving juice. Set clams aside.

Ingredients you will need

Clams

Juice

Equipment you will use

Colander

Bowl

Combine the reserved clam juice, 1 1/2 cups milk, and thyme in a large saucepan; bring to a boil.

Ingredients you will need

Clam Juice

Thyme

Milk

Equipment you will use

Sauce Pan

Add potato and onion. Bring to a boil; cook 2 minutes.

Ingredients you will need

Potato

Onion

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.

Ingredients you will need

Potato

All Purpose Flour

Equipment you will use

Measuring Cup

Colander

Knife

Bowl

Frying Pan

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.

Ingredients you will need

Bacon

All Purpose Flour

Milk

Wine

Equipment you will use

Whisk

Bowl

Frying Pan

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.

Ingredients you will need

Cooking Spray

Celery Salt

Spinach

Potato

Clams

Equipment you will use

Potato Masher

Baking Pan

Roll dough into a 12 x 8-inch rectangle.

Ingredients you will need

Dough

Roll

Remove 1 sheet of plastic wrap; fit dough on top of clam mixture, pressing to edge of dish.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Remove top sheet of plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Cut 5 slits in top of crust to allow steam to escape.

Ingredients you will need

Crust

Bake at 400 for 30 minutes or until golden brown and bubbly around edges.

Equipment you will use

Oven

Let stand 10 minutes.

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.