Razor Clams Seared With Brown Butter
Published February 15, 2011
- Total Time
- 15 minutes
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Ingredients
6 tablespoons salted butter
Juice of 1 lemon
Olive oil
24 razor clams, rinsed and scrubbed
1 tablespoon minced chives
Black pepper
Nutritional analysis per serving (3 to 4 servings)
5 grams carbs; 72 milligrams cholesterol; 250 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 1 gram trans fat; 1 gram fiber; 660 milligrams sodium; 13 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put butter in a saucepan and cook over medium heat until it smells fragrant and turns nut-brown. Remove from heat. Stir in lemon juice and set aside.
- Step 2
Put a large griddle or cast-iron skillet over high heat. When very hot, slick with olive oil. Place clams, hinge-side down if possible, on pan. Cook about 5 minutes, until clams open. Turn clams over and cook until the meat just starts to brown. You may need to do this in two shifts, or in two pans. Transfer clams to serving platter. Reheat butter, stir in chives and pepper and spoon over clams.
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