Clam and Bacon Dip


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


  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.