Seared Clams With Brown Butter

Submitted by threeovens

"This recipe is good for and small clam, such as razor clams or littleneck clams. It makes a delicious appetizer as well."

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 24 clams
• Serves: 3-4

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.