Seared Clams With Brown Butter |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This recipe is good for and small clam, such as razor clams or littleneck clams. It makes a delicious appetizer as well. Ingredients:
6 tablespoons salted butter |
1 lemon |
olive oil |
24 razor clams or 24 littleneck clams |
1 tablespoon chives, minced |
fresh ground black pepper |
Directions:
1. Heat butter in a saucepan, over medium heat, until it turns brown and is fragrant; remove from heat, stir in juice from one lemon, and set aside.
2. Heat a large griddle, or cast iron skillet, over high heat; once very hot, coat with olive oil and place clams, hinge side down, if possible, on griddle or skillet.
3. Cook until they open, about 5 minutes; turn over and cook until the meat just starts to brown ( cook in batches, if necessary).
4. Transfer clams to a serving platter.
5. Reheat butter sauce, stir in chives, and season with pepper; spoon over clams.
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