3 tablespoons of clarified butter = 4 tablespoons of butter
Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom.
Another method is to simmer the butter in a saucepan until the mixture separates. After the water has evaporated, the milk solids will begin to fry in the clear butterfat. When they begin to turn golden, remove the pan from the heat and pour the butter through a fine strainer lined with damp cheesecloth into a heatproof container. If the cheesecloth is damp, all the butterfat will pass through, otherwise some will be absorbed by the cloth. This method is a little fussier, but produces a clearer result.