Garlic Butter Clam and Prawn Skillet in One Pan Tips, FAQ & printable recipe

Tips for success

Serve the skillet at the table while the sauce is still bubbling. Set a second bowl on the side for the empty shells, and keep plenty of crusty bread nearby so nothing is left behind in the pan. Warm the bread briefly in the oven if you like a crisper crust.

Use the freshest clams you can find and cook them the day you buy them. Store them in the refrigerator in a bowl covered with a damp towel, not sealed in a bag, and do not leave them in water. Shellfish is best when it is bought and cooked on the same day.

Variations

• Spicy chili version: Add a pinch of red pepper flakes to the garlic as it sizzles in the butter. The heat blooms in the sauce and balances the sweetness of the prawns and the clams, giving the skillet a warm, lively finish without changing the method or the other ingredients at all.
• Lemon and herb finish: Squeeze fresh lemon juice over the skillet just before serving, and add a few extra parsley leaves. The acidity brightens the buttery sauce and makes the seafood taste lighter on the palate, while keeping the same ingredients and steps as the original.
• Cherry tomato sauce: Halve the cherry tomatoes instead of dicing them finely, and add them to the pan with the clams. They soften in the wine and butter, releasing a little juice that turns the sauce slightly sweeter and more rustic, perfect for spooning over bread.
• Pasta on the side: Toss cooked linguine with a spoonful of the garlic butter sauce from the skillet and a little of the grated aged cheese. Serve the shellfish on top, so the pasta soaks up the clam liquor and the prawns and clams sit over a bed of glossy noodles.

Storage and make-ahead

Fridge

Store leftover seafood in a sealed container in the refrigerator for up to one day, and eat it cold or reheat it gently.

Freezer

Freezing is not recommended, because clams and prawns become tough and watery once thawed and reheated.

Reheat

Reheat gently in a covered skillet over low heat with a splash of water or wine until warmed through, taking care not to overcook the shellfish.

Leftover clams and prawns are best eaten the same day, because shellfish loses its tender texture quickly. Let the skillet cool for no more than 2 hours at room temperature, then transfer the seafood and sauce into a sealed container and place it in the refrigerator.

Discard any clams that did not open during cooking. The prepared tomatoes, parsley and grated cheese can be stored separately in their own containers for up to two days. Keep everything cold until you are ready to reheat, and never leave cooked seafood out during a long meal.

This dish is best cooked just before serving, but several steps can be done ahead. Scrub the clams, dice the tomatoes, mince the garlic, chop the parsley and grate the cheese up to several hours in advance.

Store each in its own container in the refrigerator, and keep the raw prawns and clams cold until cooking.

Measure the wine and set out the butter so the cooking moves quickly. Do not cook the seafood in advance, because the prawns and clams toughen when they are reheated and the sauce can separate. Assembling the skillet at the last moment gives the most tender shellfish and the glossiest sauce.

Serving ideas

Serve the skillet in the middle of the table with a loaf of crusty bread and a simple green salad dressed with lemon and olive oil.

The bread is essential for soaking up the garlic butter wine sauce, which is the best part of the dish. Offer small forks or shell crackers for the prawns and clams, and a bowl for the discarded shells.

Pair the skillet with a chilled dry white wine, such as the same style used for cooking, or a light sparkling wine. Keep the plates warm and serve the dish while the sauce is still glossy. A bowl of extra grated aged cheese on the table lets each guest sprinkle a little more over the shellfish.

Frequently asked questions

Recipe card

Garlic Butter Clam and Prawn Skillet in One Pan

Prep 15 minCook 12 minTotal 27 minServes 2

Ingredients

• 1 lb fresh clams, scrubbed
• 8 raw whole prawns, shells on or peeled and deveined
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• 1/2 cup dry white wine
• 6 cherry tomatoes, finely diced
• 1/4 cup fresh parsley leaves, chopped
• 2 tbsp finely grated aged hard cheese, such as Parmesan, for serving
• kosher salt to taste

Instructions

1. Scrub the clams under cold running water and discard any with cracked shells or that stay open when tapped. Dice the cherry tomatoes finely, mince the garlic, and chop the parsley. Keep the raw prawns in the refrigerator until the pan is hot, and keep them cold until they go in.
2. Melt the butter in the cast iron skillet over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant. Arrange the prawns around the pan in a single layer and cook, turning once, until they turn pink and opaque and the thickest part reaches 145°F (63°C).
3. Scatter the clams into the pan and pour in the white wine. Stir with a wooden spoon as the liquid bubbles and reduces into a glossy, buttery sauce, about 2 minutes. Cover the skillet and cook for 3 to 4 minutes, until the clams open.
4. Remove the lid and toss the skillet with tongs so the prawns and clams are coated in sauce. Add the diced tomatoes and chopped parsley, season lightly with kosher salt, and toss once more. Serve straight from the skillet, topped with the grated aged cheese.

Contains: crustaceans, milk, mollusks, sulfites

Estimated nutrition per serving

Calories

420

Protein

34 g

Carbohydrates

8 g

Fat

24 g

Fiber

1 g

Sugar

2 g

Sodium

900 mg

Automatic estimate from the ingredient list, not laboratory-verified.