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Clarified Butter

This velvety, buttery, garlic white wine sauce is what MAKES these clams! The more seafood I cook the more I realise that the best seafood is often the simplest to cook and these clams are no exception, if you have 15min and some Caught Online clams you are good to go. I could probably eat my own weight in these clams, they’re very moreish!

Prep Time: 2 mins | Total Time: 5 mins | Serves: 1


  • Cup Unsalted Butter

Short Instructions:

Step 1
IIn a small pot, melt butter over low heat until bubbling and foaming subsides. Remove from heat, let cool slightly (don’t let butter resolidify), then skim any foam off the top.

Step 2
Line a sieve with cheesecloth or a clean dish towel and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month.

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