OK here is what you do. Take a saucepan and melt a good amount of butter. I usually do at least a pound at a time. You want to melt it slowly. No need to stir it, just put it on the heat and wait. After it all melts you will eventually see bubbles form. A short while after that the bubbles will go away and you will be left with some stuff on top. Skim off the stuff on top and throw it away. What you will be left with is the clarifies butter floating on top and the milk solids on the bottom. Slowly and gently pour off the clarified butter making sure to leave the solids in the pan. You now have clarified butter.
Another way to do it is once you have skimmed the stuff off the top you can put the whole thing in the fridge overnight. The butter will solidify and you can lift it right out leaving the solids behind.
Another good thing to do is after you manually skim the butter, use a strainer or chinois lined with 2-3 layers of cheesecloth when removing the butterfat from the remaining milk solids. This will help prevent any accidental solids from getting into your clarified butter.
__________________ "Boldness has genius, power, and magic in it." Johann Wolfgang Von Goethe
In restaurants we would clairify a 50-50 combo of unsalted butter and margarine, it tends to have a higher smoke point due to the oils in the margarine and works better for flat grilling seafood. It has less flavor than pure butter but prevents sticking better.