Seared Clams With Brown Butter

1. 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. 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. 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. 4

   Transfer clams to a serving platter.

5. 5

   Reheat butter sauce, stir in chives, and season with pepper; spoon over clams.

* Per serving · 4 servings · Values may vary.

No additional tips available.