Seared Clams With Brown Butter

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READY IN: 15mins
SERVES: 3-4
YIELD: 24 clams
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Cook until they open, about 5 minutes; turn over and cook until the meat just starts to brown ( cook in batches, if necessary).
  • Transfer clams to a serving platter.
  • Reheat butter sauce, stir in chives, and season with pepper; spoon over clams.
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