Garlic Butter Clams and Prawns in White Wine, One Skillet Step-by-step instructions

Before you start

Gather everything before you turn on the heat, because the cooking moves quickly. Scrub the clams under cold running water and discard any with cracked shells or any that do not close when tapped. Peel and devein the prawns, then pat them dry with paper towels so they sear rather than steam.

Halve the cherry tomatoes, chop the parsley, mince the garlic and grate the hard aged cheese on a fine box grater. Measure the white wine and set everything within reach of the stove, with tongs and a lid ready. Keep the prawns and clams in the refrigerator until the skillet is hot, and cook them within 30 minutes of taking them out.

Instructions

Cook the garlic and prawns

1. 1Prepare the ingredients
   Scrub the clams under cold running water and discard any with cracked shells. Peel and devein the prawns, halve the cherry tomatoes, chop the parsley and mince the garlic. Grate the hard aged cheese on the fine holes of a box grater.
   Look for Clams are clean, shells are intact, and the prawns are peeled and dry.
   Tip Keep the prawns and clams in the refrigerator until the pan is hot, and cook them within 30 minutes of taking them out.

The butter has melted and foamed, and the garlic smells sweet and fragrant without turning brown. The prawns have turned pink, curled into a loose C shape and become opaque all the way through when you cut one open. Lift them onto a plate and keep them warm, so that they stay tender. Check that the skillet still holds enough heat to sizzle when you add the clams, and that no garlic has darkened. If the garlic has coloured, wipe the pan and start the butter again over slightly lower heat.

Steam the clams until open

2. 2Sizzle the garlic in butter
   Set the cast iron skillet over medium-high heat and melt the butter. When it sizzles, add the minced garlic and stir for about 30 seconds, until fragrant but not browned.
   Look for Butter foams and the garlic smells sweet and fragrant.
   Tip Lower the heat slightly if the garlic starts to colour, since burnt garlic turns the sauce bitter.
3. 3Cook the prawns
   Add the prawns in a single layer and toss them with tongs for 2 to 3 minutes, turning once or twice, until they turn pink, curl and are cooked through. Transfer the prawns to a plate and keep them warm.
   Look for Prawns are opaque, pink and curled into a loose C shape.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Remove the prawns early so they do not turn rubbery when the clams steam.
4. 4Steam the clams in wine
   Return the pan to high heat, add the clams and pour in the white wine. Cover the skillet, or stir and toss as the steam rises, for 5 to 7 minutes, until the shells open. Discard any clams that stay closed.
   Look for Shells open wide and the wine bubbles around them.
   Tip Shake the pan gently so the clams open evenly and the wine reduces slightly.

After the wine goes in, the liquid should bubble steadily and steam should rise as you cover the pan. Within 5 to 7 minutes, the shells open wide and the clam meat looks plump and moist. Give the pan a shake and check each shell, and remove any clam that stays closed after the rest have opened.

The liquid around the clams should look slightly reduced and aromatic, with garlic and wine in the steam. If many clams remain shut after 8 minutes, cover the pan for another minute before you discard the stubborn ones.

Toss in the tomatoes and parsley

5. 5Finish with tomatoes and parsley
   Fold in the halved cherry tomatoes and chopped parsley, then return the prawns to the skillet. Season with kosher salt and black pepper, and toss everything with tongs in the glossy garlic butter sauce for about 1 minute.
   Look for Tomatoes soften slightly and the sauce looks glossy and emulsified.
   Tip Taste the sauce before adding salt, since clams release their own briny liquid.
6. 6Serve from the skillet
   Bring the skillet straight to the table. Scatter the grated hard aged cheese over the top, add a final handful of parsley and spoon the buttery sauce over the seafood.
   Look for Cheese softens into a fluffy layer over the warm sauce.
   Tip Serve with crusty bread to soak up the sauce from the pan.

The cherry tomatoes have softened slightly but still hold their shape, and the parsley has turned bright green. The sauce should look glossy and smooth, coating the clams and prawns without pooling. Return the prawns to the pan, toss everything with tongs and taste a little sauce before adding salt, because the clams release their own brine. The dish is ready when the seafood is hot all the way through and the sauce clings to the shells and the tomatoes.

Common mistakes

The most common mistake is overcooking the prawns. They continue to cook after they leave the heat, so pull them out as soon as they are pink and curled, and add them back only at the end. Another frequent error is using clams that are not fresh. Discard any that have cracked shells or that do not close when tapped, and throw away any that stay closed after cooking.

Do not crowd the pan, since too much seafood in one layer lowers the heat and makes the clams steam unevenly. Finally, avoid adding salt too early, because clams are naturally salty and the sauce can become too salty if you season before tasting.

How to tell it’s done

The prawns are done when they are opaque and pink all the way through, with a firm, springy bite. Check the thickest part of one prawn with a thermometer: it should read at least 145°F (63°C), so cook until it reaches that point. The clams are done when their shells have opened wide and the meat looks plump and moist.

Discard any clam that stays closed after cooking. Once the prawns are returned to the pan, toss them for about a minute so the whole dish is hot and the sauce looks glossy and smooth. The shellfish should be served hot and not left to sit.

• Shellfish: 145°F (63°C) in the thickest part