Clarifying butter separates the milk solids from the oily butterfat in butter, which enables you to enjoy the rich taste of butter when sautéing or frying, while avoiding burning or turning the butter brown. The browning is caused by the milk solids cooking - they can't tolerate high heat.
Slowly melt butter over low heat.You will see three layers form. Skim off the top foamy layer and discard. The deep yellow middle layer is the butterfat - pour this into a container. This is the clarified butter you want to use for sauteing. What's left in the bottom are the milk solids - discard.