I had taken my very last bag of razor clams out of the freezer this morning to defrost.
I was fantasizing about crispy clam fritters all day.
Finally time to make dinner, only to discover that we had no eggs! Kind of a main ingredient in clam fritters!
Although this dish was a totally different taste than what I had been dreaming about, it was surprisingly delicious!
Seared Clams with Brown Butter
6 tablespoons salted butter
24 razor clams or 24 littleneck clams
1 tablespoon chives, minced
fresh ground black pepper
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. (I had just chopped them for fritters, so I just cooked them chopped did them this way instead of whole!)
Cook until they open, about 5 minutes; turn over and cook until the meat just starts to brown ( cook in batches, if necessary). (this would probably have worked better if my pan wasn't so full - I just kept draining off the juice and probably cooked them 5 minutes total or less)
Transfer clams to a serving platter.
Reheat butter sauce, stir in chives, and season with pepper; spoon over clams.
We served this over baked potatoes - I just split them open and kind of roughed up the inside and spooned the clams in butter on top of the tater.
Yummy, yummy, yummy!