Kuan is right: if made properly (all the milk solids and all the water removed), it keeps just fine in the fridge. In fact, ghee is meant to be stored at room temperature (it's cooked beyond merely separated, until the fat reaches the "nutty" slightly browned stage.)
I just checked: I made the jar of clarified butter in my fridge on March 8, 2004. (I will buy lots of butter when it's on sale, and clarify it; it keeps fine that way, and then I always have some on hand for sauteing.)
But if you DO want to freeze it -- whether whole butter or clarified -- make sure it is very well wrapped or in a tightly closed, nonporous container. Butter tends to pick of that "stale freezer" smell and taste otherwise.
