Reader Recipe: Creamy Clam Chowder

A hearty, creamy soup that will fill you up in the backcountry.


The ingredients may weigh a little extra, but trust us, it’s worth it.

Chef Laurence Phillips, Corrales, NM

Cooking secret “I carry bamboo chopsticks: They’re cheap, light, sustainable, heat-resistant, and easy to clean; and they work great for serving pasta, toasting marshmallows, frying
food without scratching pans, picking up food that falls in the burner, stirring stuff,
getting hot water in the corners of freeze-dried bags, and more.”

1/4 pound butter (1 stick)

1 medium-large onion

32 ounces milk (can use powdered)

5- to 6-ounce box dehydrated potato (like Betty Crocker’s Hash Browns)

1 tablespoon flour

1 6.5-oz. can clams (tuna or salmon also work)

Black pepper to taste (grind fresh if you can)

Sourdough bread (optional)

At home

Place dry ingredients in separate zip-top bags.

In camp

Sauté the chopped onion in the butter. When the onion is translucent, add the flour to the melted butter, making a paste. Slowly add the rehydrated milk while stirring and blending. Add the clams and potatoes. Simmer for 10 to 15 minutes, stirring occasionally, until the potatoes are rehydrated (taste to see if they’re ready). Sprinkle on pepper. Best served with sourdough bread. Serves 3.