Seared Clams With Brown Butter - cooking recipe

Ingredients

6 tablespoons salted butter
1 lemon
olive oil
24 razor clams or 24 littleneck clams
1 tablespoon chives, minced
fresh ground black pepper

Preparation

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.