You don't really need to skim when clarifying butter, just a low heat until all of the solids drop to the bottom of your pan, then strain through a coffee filter to get rid of any remaining bits. I know some people subscribe to skimming, but I find you lose a lot and it's not necessary.
I do skim the foam off the top with a spoon, after it's cooled a little. The easiest way to do it, and lose less butterfat, is to clarify butter in 1-pound batches. Use a saucepan that has high sides (lowest surface to volume ratio). Clarified butter will last for months in the refrigerator.
I saw a great tip for this on Good Eats. Alton Dumped some ice water in the melted butter. I tried it and dumped the ice water in then placed the mixture in a container. It settled out with the clarified butter floating to the top and the water(now milky white with the milk solids on the bottom. I did skim just a little as the butter solidified. Not sure how necessary this was, I was probably seeing things since this was a new technique for me.
When I removed the butter it was in chunks so I placed the chunks in a ramekin and place them in the oven for a few minutes