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One-Pot American Clam Chowder, New England Style, with Bacon and Potatoes

Be the first to rate itBy TrailFed Camp KitchenReviewed by Blake | TrailFed
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Quick answer

Cook chopped bacon in a pot over a medium camp stove flame, then soften onion and celery in the fat and stir in flour. Add canned clam juice, water and diced potatoes, simmer 15 minutes until tender, then stir in the clams and evaporated milk and warm gently for 5 minutes. Serve with oyster crackers; start to finish takes about 45 minutes.

One-Pot American Clam Chowder, New England Style, with Bacon and Potatoes Illustrative Photo
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Clam chowder is a coastal American classic, and it turns out well in a camp pot. Canned clams, evaporated milk and potatoes do most of the work. Only the bacon needs a cooler.

This is a one-pot dinner for a cool evening. It's thick, salty and creamy, with soft potatoes and plenty of clams. Keep the heat low once the milk goes in and it won't scorch.

Recipe card

One-Pot American Clam Chowder, New England Style, with Bacon and Potatoes

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Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Heat
Medium flame, then medium-low
Pack weight
5 lb
TrailFit
  • Campfire
  • Camp stove
  • Backpacking
  • Cooler optional
  • One burner
  • Some water
  • A few dishes
  • Prep ahead

Ingredients

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Gear you'll need

  • 4-quart pot with lid
  • camp stove
  • wooden spoon
  • cutting board and knife
  • can opener
  • ladle
  • 4 bowls and spoons

Steps

  1. Crisp the bacon

    Set a 4-quart pot over a medium flame and add the chopped bacon. Cook 5 to 6 minutes, stirring, until crisp and the fat has rendered. Wash your hands and the cutting board after handling raw bacon.

  2. Soften the vegetables

    Add the onion and celery to the bacon and fat. Cook 4 to 5 minutes, stirring often, until the onion turns soft and clear.

  3. Stir in flour

    Sprinkle the flour over the vegetables. Stir for 1 minute so it coats everything and loses its raw taste.

  4. Add liquid and potatoes

    Pour in the saved clam juice and the water, scraping the bottom of the pot. Add the potatoes, thyme and bay leaf, then bring to a simmer.

  5. Simmer until tender

    Cover and cook at a gentle simmer for 12 to 15 minutes, stirring now and then. The potatoes are done when a fork slides in easily.

  6. Thicken the base

    Press a few potato cubes against the side of the pot with your spoon. This thickens the chowder without extra flour. Take out the bay leaf.

  7. Add clams and milk

    Lower the flame to medium-low and stir in the clams and evaporated milk. Warm for 4 to 5 minutes until steaming hot, and don't let it boil hard.

  8. Season and serve

    Taste, then add pepper and salt only if needed, since clams and bacon are already salty. Ladle into bowls and top with crackers, chives and a dash of hot sauce.

Trail Notes

Make ahead

Dice the onion, celery and potatoes at home. Pack the potatoes in a zip bag with a little water, and keep everything cold in the cooler with the bacon. Cook within 2 days.

Swap

For a no-cooler version, skip the bacon. Start with 2 tablespoons of olive oil and add 1/2 teaspoon smoked paprika with the thyme. Then nothing needs refrigeration.

Food safety

Keep raw bacon at 40°F or below until you cook it. Chill leftover chowder in the cooler within 2 hours and eat it within 2 days. Reheat it to 165°F, steaming hot throughout.

Leave no trace

Wipe the pot with a paper towel before washing to catch the bacon grease, and pack it out in a bag. Strain dishwater and scatter it well away from water sources. Pack out the empty cans.

Round out your camp day

Picked to work with the same kit as this recipe.

BreakfastFluffy Skillet Pancakes from a Make-Ahead MixReady in 30 min · Cast IronLunchGriddle Chicken Shawarma-Style Pitas with Garlic Yogurt SauceReady in 40 min · CampfireSnack or treatOne-Burner Crispy Skillet Gnocchi Bites with Lemon-Pesto DipReady in 25 min · One Burner

More one-burner camping meals →Planning a trip? Get the free 3-day meal plan →

Campers ask

Can you make clam chowder over a campfire?

Yes. Set a pot on a grate over medium coals, not open flames, and stir often so the bottom doesn't scorch. Keep it at a gentle simmer once the milk goes in.

How do you thicken camp clam chowder without a roux?

Mash a few cooked potato cubes into the broth with your spoon. If it's still thin, simmer a few extra minutes uncovered on low.

Can you use canned clams for chowder?

Yes, canned chopped clams work well and are already cooked. Add them near the end so they stay tender, and use the juice in the base for extra flavor.

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