- 1 pouch Fishpeople Seafood Razor Clam and Bacon Chowder
- 1 (8 ounce) package Neufchatel cheese
- ½ teaspoon sea salt
- 2 tablespoons fresh minced chives
- 1 baguette, halved lengthwise and cut into 6 equal portions
- In a camping pot or skillet over medium heat, continuously stir chowder, cheese, and salt until hot, about 5 minutes. Garnish with chives.
- Toast baguette slices in a lightly greased camping skillet. Serve with warm dip.