Ingredients:
2 cups water
1 teaspoon salt
2 cups diced peeled potatoes (2 medium russet potatoes)
4 slices bacon, cut in half
1⁄3 cup all-purpose flour
2 bottles (8 oz each) clam juice
1⁄4 cup whipping cream
1⁄2 teaspoon onion salt
1 cup frozen peas and carrots, thawed
1 cup frozen corn, thawed
1 tablespoon chopped fresh thyme leaves
6 oz cooked deveined peeled medium shrimp, tail shells removed (about 1 cup)
1 can (6 oz) crabmeat, drained, flaked (about 1 cup)
1 sheet frozen (thawed) puff pastry (from 17.3-oz package)

Method:
1 Heat oven to 400°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat water and salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.

2 Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon from saucepan; drain, crumble and set aside. Using whisk, stir fl our into bacon fat in saucepan. Gradually stir in clam juice, whipping cream and onion salt. Heat, stirring constantly, until thickened and bubbly.

3 Stir drained potatoes, bacon, peas and carrots, corn and thyme into cream mixture. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.

4 On lightly fl oured surface, unfold pastry. Roll into 12×8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry over hot seafood mixture in baking dish. Roll outer edges of pastry over edges of baking dish, pressing onto edges.

5 Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

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