Razor Clams Seared With Brown Butter
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 6tablespoons salted butter
- Juice of 1 lemon
- Olive oil
- 24razor clams, rinsed and scrubbed
- 1tablespoon minced chives
- Black pepper
Nutritional analysis per serving (4 servings)
250 calories; 20 grams fat; 11 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 660 milligrams sodium
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.
Powered by
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.
Private Notes
Advertisement