Clam Chowder-Spinach Potpie

Ingredients

• 1.3 pounds baking potato diced peeled
• 0.1 teaspoon pepper black
• 0.3 teaspoon celery salt 
• 1 teaspoon cider vinegar 
• 13 ounce clams undrained chopped canned
• 1  bacon crumbled cooked
• 0.5 teaspoon thyme leaves dried
• 0.3 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 0.8 cup flour all-purpose
• 0.3 teaspoon hot sauce 
• 3 tablespoons ice water 
• 2 cups milk 1% low-fat divided
• 1 cup onion chopped
• 0.3 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 1.5 teaspoons sugar 
• 3 tablespoons vegetable shortening 
• 0.3 teaspoon worcestershire sauce 
• 3 tablespoons cornmeal yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• blender
• plastic wrap
• baking pan
• potato masher
• measuring cup
• colander

Directions

1. To prepare crust, lightly spoon 3/4 cup flour into dry measuring cups; level with a 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 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
4. Preheat oven to 40
5. To prepare the filling, drain clams in a colander over a bowl, reserving juice. Set clams aside.
6. Combine the reserved clam juice, 1 1/2 cups milk, and thyme in a large saucepan; bring to a boil.
7. Add potato and onion. Bring to a boil; cook 2 minutes.
8. 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.
9. 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.
10. 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.
11. Roll dough into a 12 x 8-inch rectangle.
12. Remove 1 sheet of plastic wrap; fit dough on top of clam mixture, pressing to edge of dish.
13. Remove top sheet of plastic wrap.
14. Cut 5 slits in top of crust to allow steam to escape.
15. Bake at 400 for 30 minutes or until golden brown and bubbly around edges.
16. Let stand 10 minutes.