Razor Clams Seared With Brown Butter

• 6 tablespoons salted butter
• Juice of 1 lemon
• Olive oil
• 24 razor clams, rinsed and scrubbed
• 1 tablespoon minced chives
• Black pepper

1. Put butter in a saucepan and cook over medium heat until it smells fragrant and turns nut-brown.
2. Remove from heat.
3. Stir in lemon juice and set aside.
4. Put a large griddle or cast-iron skillet over high heat.
5. When very hot, slick with olive oil.
6. Place clams, hinge-side down if possible, on pan.
7. Cook about 5 minutes, until clams open.
8. Turn clams over and cook until the meat just starts to brown.
9. You may need to do this in two shifts, or in two pans.
10. Transfer clams to serving platter.
11. Reheat butter, stir in chives and pepper and spoon over clams.

butter, lemon, olive oil, razor clams, chives, black pepper

Taken from cooking.nytimes.com/recipes/1013476 (may not work)