Take a cast iron Dutch oven or a large skillet with a lid and heat over a campfire. When the pan is hot, add the butter. Once the butter begins to foam and brown, add the crushed garlic. After 2-3 minutes, when the garlic is fragrant, add the white wine, lemon, water, and chives. Allow the base to come to a boil, then add the clams and cover. The clams will take slightly longer over a campfire than on a stove, so check them and shake the pot a bit after 8 minutes to see if they have opened up. For a crusty baguette, add it to the campfire grill for the last 2 minutes.

To serve, take your Dutch oven to the table, set out a bowl for discards, and tear your baguette into manageable sections. Once the clams are cool enough to touch, dig in shamelessly with your hands. Silverware is for the faint of heart. Use your baguette to soak up as much of the delicious broth as possible, and enjoy!