1 c. (1/2 lb.) butter

In 2-cup glass measure, melt butter slowly on 20 (low) 1 1/2 to 2 1/2 minutes or until completely melted and oil starts to separate but has not started to bubble. Let butter stand a few minutes, skim off foam. Slowly pour off yellow oil and reserve. This is the clarified butter. Discard the leftover impurities. Serve as dipping for steamed clams, crab legs, or shrimp. 1/3 cup.