Clarified butter, or drawn butter as its sometimes called, is a magical substance and should always be substituted for melted butter for dipping seafood whenever possible. You gain a lot for just a little effort so I encourage you to unlock the real butter power hidden in that store bought log.
Butter is made up of about 85 % milk fat, 10-12% water with the remaining being milk solids. During the cooking process, the water evaporates and milk solids both float and sink leaving that luscious liquid remaining in the middle. Here’s a simple recipe for your ticket to liquid gold.
When all of the cubes are melted you will see the milk solids rise to the surface. Skim off whatever solids you can with a spoon and then increase the heat to medium and continue to cook for 10 min to evaporate the rest of the water. Pour off liquid through a fine mesh strainer and/or cheesecloth into ramakins or small bowls leaving the rest of the milk solids in the bottom of the pan.
Note: Since the water and milk solids have been removed, clarified butter is excellent to cook with since its smoke point (temp at which fats burn and/or break down) has been risen significantly.