Sunday, June 29, 2014

Trail Clam Chowder

I was approached at Outdoor Retailer in SLC by an awesome guy from Alpine Aire Foods (Katadyn North America). They were curious about a possible collaboration with me and their organic low sodium freeze dried food offerings.

My first attempt at a recipe was using their Creamy Potato Cheddar Soup. I immediately thought of Clam Chowder. Using a fresh potato, carrot and celery stalk with a canned clams makes this very easy to construct at camp. Using a freezer bag and re- using the empty pouch helps keep the clam can odors hidden from our critter friends.

The ingredient list is:

1 Packet of Alpine Aire Creamy Potato Cheddar Soup
1 Potato
1 Carrot
1 Celery Stalk
1 Green Onion for Garnish
1 6.5 oz. can of Chopped Clams
1/2 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Tabasco
3 1/2 Cups of water
1 Gallon Freezer Bag

Chop the potato and carrot into 1/4 cubs and add to the pot * Bring to a boil and cook for 8 minutes

Then add celery and clams (and the juice from clams) and cook for an additional 5 minutes. When potato's and carrots are tender add the soup mix slowly stirring well, cut the heat and put the lid on for 12 minutes.
When your 12 minutes are up, take the lid off and add some green onion and tabasco for garnish. It should look like this below! Enjoy...

 Here is the instructional video on how to prepare this dish Trail Clam Chowder