LITTLE BUTTER PACKETS RECIPES

Steps:

• Peel the sweet potatoes and chop into approximately 1-1½” inch chunks.
• Tear off an 18" long piece of heavy duty aluminum foil. If you are using parchment paper, roll out a sheet that roughly matches the size of your aluminum foil and place on top of the foil sheet.
• Place the potatoes on one-half of the parchment/foil sheet. Cut in a few slices of butter or drizzle a little neutral-flavored cooking oil on top of the potatoes.
• Fold the parchment/foil on top of the potatoes. Using a pinching motion, seal up the three edges by folding the foil over on itself. Make sure these seams are really tight!
• Place the packet on the grill over your campfire and cook for 15 minutes, then flip and cook 10 minutes more. Check for doneness - the potoatoes should be very soft.
• Remove from the heat and CAFEFULLY open the foil packet--there will be lots of hot steam so don't lean over the packet as you open in.
• Transfer the potatoes to a large bowl and add the remaining butter. Start mashing with a fork, then add the milk, maple syrup, and salt and mash until smooth. Serve with freshly chopped chives.

Steps:

• Preheat a grill or Great Grates over medium heat.
• Scrub and rinse the clams. Keep refrigerated until ready to use.
• Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
• Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.