This is a good camp dish because of the caned clams. 4, 5, or 6 days into the camp out, the use of caned meat makes it safe. Use your fresh meats on those first days and caned meat later on. If your camp out is for 2 weeks take a day to go in to a near town for more fresh meat. I love cooking in the Dutch ovens at camp. Most go camping for rest and relaxation, but me, I go for time to do more Dutch oven cookin'.
4 slices bacon
1 cup onion, chopped
4 potatoes ( 1¼ pounds ) cooked and cubed
2 6½-cans minced clams, undrined
¼ teaspoon fresh ground black pepper
2 cups half-and-half
¼ teaspoon thyme
In a deep 10" Dutch oven over 10 to 12 charcoals cook the bacon until crisp. Remove the bacon and place on a paper towels to drain. reserve 1 tablespoon of the drippings and return to the Dutch oven. Crumble the bacon and set aside. Cook the onions in the drippings until the onions are tender but not brown. Add the potatoes, un-drained clams, pepper and thyme. Heat just to boiling. Add half-and-half and heat through; DO NOT BOIL. Ladle the chowder into individual soup bowls or mugs. and sprinkle each serving with bacon.
The Outlaw Gourmet ©
"Don't rob your self of good cookin' "©