Boiled Lobster, Drawn Butter and Steamed Clams with Garlic and White Wine

Ingredients

• 1 cup Unsalted Butter (Equal to 2 sticks or 227g)
• 0.125 tsp Salt (Optional, to taste)

Instructions

1. 1

   Melt the Butter

   • Cut the butter into 1-inch pieces and place them in a small, heavy-bottomed, light-colored saucepan.
   • Place the saucepan over low heat and allow the butter to melt completely without stirring. This process should take about 5-8 minutes.
2. 2

   Separate the Layers

   • As the butter melts, you will see it separate into three distinct layers: a top layer of white foam (whey proteins), a middle layer of clear golden liquid (pure butterfat), and a bottom layer of milky white solids (casein).
3. 3

   Skim the Foam

   • Once the butter is fully melted and the layers are clearly visible, use a small spoon to carefully skim off all the white foam from the surface. Discard the foam.
4. 4

   Pour and Serve

   • Slowly and carefully pour the clear, golden butterfat into small individual serving bowls or a gravy boat.
   • Stop pouring when you reach the milky solids at the bottom of the pan. Discard these milk solids.
   • If using, stir in the salt. Serve immediately while warm with your favorite seafood.

Ingredients

• 2 lb Littleneck Clams (Scrubbed clean)
• 4 tbsp Unsalted Butter
• 2 tbsp Olive Oil (Extra virgin)
• 6 cloves Garlic (Thinly sliced)
• 1 cup Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio)
• 0.25 tsp Red Pepper Flakes (Optional, for a little heat)
• 0.25 cup Fresh Parsley (Chopped, plus more for garnish)
• 0.5 tsp Salt (Adjust to taste, as clams are naturally salty)
• 0.25 tsp Black Pepper (Freshly ground)
• 1 pcs Lemon (Cut into wedges for serving)

Instructions

1. 1

   Purge and Clean the Clams

   • Inspect your clams. Discard any with cracked or broken shells. If a clam is open, tap it gently; if it doesn't close, discard it as it is no longer live.
   • Place the live clams in a large bowl and cover with cold, salted water (about 1 tbsp salt per quart of water). Let them sit for 30-60 minutes. This allows them to purge any internal sand.
   • After soaking, lift the clams out of the water (leaving the sand at the bottom of the bowl) and scrub the outside of each shell with a stiff brush under cold running water.
2. 2

   Sauté the Aromatics

   • In a large pot or Dutch oven with a tight-fitting lid, melt the butter with the olive oil over medium heat.
   • Add the sliced garlic and optional red pepper flakes. Cook, stirring constantly, for about 1-2 minutes until the garlic is fragrant and just beginning to turn golden. Do not let it burn or it will become bitter.
3. 3

   Deglaze and Steam the Clams

   • Increase the heat to medium-high. Pour in the white wine to deglaze the pot, scraping up any flavorful bits from the bottom with a wooden spoon.
   • Bring the wine to a vigorous simmer and let it cook for 2 minutes to allow some of the alcohol to evaporate.