Garlic Butter Clams and Prawns in White Wine, One Skillet

Garlic butter, a splash of white wine and sweet prawns in one hot skillet make a seafood dinner that comes together fast. The clams open in their shells, the cherry tomatoes soften in the sauce, and a handful of hard aged cheese melts over the top for a rich, savoury finish.

This garlic butter clams and white wine prawn skillet is built on one pan and a short list of ingredients. Butter and minced garlic form the base, the prawns cook first so they stay tender, and the clams are steamed in white wine until their shells open.

Halved cherry tomatoes and chopped parsley go in at the end, and the whole dish is tossed in the glossy sauce. Serve it straight from the cast iron skillet with grated hard cheese and bright green parsley on top, and keep a loaf of bread nearby for the sauce.

Ingredients

Why this recipe works

The order of cooking matters. Prawns cook quickly, so they go in first and are removed while they are still tender.

The clams need longer to open, and they steam in the wine and garlic butter, which flavours the shells from the inside. Returning the prawns at the end means every piece of seafood is hot and cooked through without becoming rubbery.

Cast iron holds heat well, so the pan stays hot enough to sizzle the butter and steam the clams in a few minutes. Butter emulsifies with the wine and the juices released by the clams, which creates a glossy sauce that clings to the prawns and the tomatoes. Tossing with tongs keeps the sauce moving and coats everything evenly.

Notes and substitutions

Buy clams that are alive, with closed shells or shells that close when tapped. Discard any with cracked shells. Scrub them well under cold water, but do not soak them, since they can take in fresh water.

Choose large prawns, about 16 to 20 per pound, so they stay juicy during the short cooking time. Dry white wine works best; avoid sweet wine, which makes the sauce sugary.

A 12-inch cast iron skillet is ideal because it holds all the seafood in one layer and browns the garlic evenly. A box grater with fine holes turns the hard aged cheese into a light, fluffy pile that melts into the sauce.

A lid or a large sheet of foil lets the clams steam properly. Use a chef's knife and a sturdy cutting board for the garlic, tomatoes and parsley.

• dry white wine: Dry vermouth or extra clam juice, which gives the sauce a similar brightness without wine
• hard aged cheese: Parmesan or Pecorino Romano, finely grated
• cherry tomatoes: Grape tomatoes, halved

Equipment

• 12-inch cast iron skillet
• Tongs
• Box grater
• Cutting board
• Chef's knife
• Lid or large sheet of foil