Clam and Bacon Dip

Ingredients

• 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

Directions

1. In a camping pot or skillet over medium heat, continuously stir chowder, cheese, and salt until hot, about 5 minutes. Garnish with chives.
2. Toast baguette slices in a lightly greased camping skillet. Serve with warm dip.