I don't have that much experience with clarified butter and I am a little confused. Do I leave the foam that rises to the top as the butter browns...

Two tips: Use a stainless pan so you can accurately judge the browning process and keep a dish of cold water handy to arrest the cooking if necessary. Timing is critical; brown turns to black in a matter of seconds. (Just touch the pan to the water for a second or two; any longer can warp the pan.)

There's a wonderful kitchen science lesson here and an important culinary one as well:

There is a significant difference between clarified butter and browned butter. Most (but not all) of the flavor of beurre noisette is in the little brown bits that settle to the bottom of the pan as it's made.

After the butter melts, the water portion separates and rises to form a foam with the whey proteins. When the water evaporates, it leaves behind a film of protein which is typically discarded. The fat portion, if poured off now, would be clarified butter. On the bottom are the milk sugars and casein particles ("milk solids") which, if heated further, brown as they react together in a classic Maillard reaction. The pan now contains browned butter. The fat, separately, would be ghee.

I'm not familiar with the recipe you are attempting but the whole purpose of clarifying butter is to remove those solids and white foam by skimming them off. If the recipe author wants you to retain them then I suppose you can.