Garlic Butter Clams and Prawn Skillet with White Wine Tips, FAQ & printable recipe

Tips for success

To get the most flavor from the clams, make sure they are thoroughly scrubbed and soaked to remove any grit. After steaming, lift the clams out with a slotted spoon, leaving the sauce behind—this prevents any sand from being served. When searing the prawns, pat them completely dry before adding to the pan; excess moisture will lower the pan temperature and cause steaming.

Use a heavy skillet that holds heat well, and don’t move the prawns too soon—let them develop a golden crust before flipping. The garlic herb butter can be made ahead and kept in the fridge, so this dish can come together even faster on a busy night.

The sauce is the star, so don’t let it reduce too much. It should be glossy and slightly thickened, but still loose enough to soak into bread or coat pasta. If it becomes too thick, add a splash of white wine or a few tablespoons of water to loosen it. When adding the cheese, do it off the heat to prevent it from clumping.

The lemon juice should be added just before serving to keep its bright flavor. For a touch of heat, a pinch of red pepper flakes added with the garlic works nicely. Taste the sauce before serving and adjust with salt and pepper, but remember that the cheese is salty.

Variations

• Spicy Garlic Butter: Add 1/2 teaspoon of red pepper flakes along with the minced garlic for a subtle heat. The spice balances the richness of the butter and enhances the briny clams.
• Herb-Forward: Increase the parsley to 3/4 cup and add 2 tablespoons of chopped fresh basil or chives at the end. The extra herbs brighten the dish and add a fresh, garden-like aroma.
• Tomato-Packed: Use 1 1/2 pints of cherry tomatoes and let them burst thoroughly into the sauce, creating a more substantial, juicy base. This is especially good served over pasta.
• White Wine Substitute: Replace the white wine with an equal amount of seafood stock and add an extra tablespoon of lemon juice. This keeps the dish alcohol-free while maintaining the bright, acidic balance.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of wine or water.

Freezer

This dish is not suitable for freezing; the texture of the seafood and sauce will suffer. Prepare fresh and enjoy immediately.

Reheat

Reheat gently in a skillet over low heat with a splash of white wine or water to loosen the sauce. Avoid boiling, which can toughen the seafood.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The seafood will continue to absorb the sauce, so the texture may change slightly. Reheat gently in a skillet over low heat, adding a splash of white wine or water to loosen the sauce. Avoid microwaving, as it can make the shellfish tough. The dish is best enjoyed fresh, but the sauce can be kept and used as a base for pasta or rice.

The garlic herb butter can be prepared up to a week in advance and kept refrigerated or frozen for up to 3 months. The tomatoes can be halved and the garlic minced a day ahead, stored in the fridge. The clams should be soaked and scrubbed just before cooking to keep them fresh.

The recipe itself is quick enough to prepare start to finish in about 30 minutes, so there is no need to cook it ahead. For a dinner party, have all the ingredients prepped and ready, then cook the dish just before serving.

Serving ideas

Serve the garlic butter clams and prawn skillet directly from the cast iron pan, or transfer to a large shallow bowl. Spoon the sauce, tomatoes, and cheese over the seafood. Garnish with extra parsley and a few lemon wedges on the side. Crusty bread is essential for soaking up the buttery wine sauce—sourdough or a baguette works beautifully. The dish can also be served over pasta, such as linguine or spaghetti, or with a side of steamed rice to catch every drop of sauce.

This is a main course that feels both elegant and casual. Pair it with a crisp white wine, like the same Sauvignon Blanc used in the cooking, and a simple green salad with a lemon vinaigrette. The bright, briny flavors are balanced by the richness of the butter and cheese.

For a more substantial meal, serve the skillet alongside a bowl of creamy polenta or a mound of buttery mashed potatoes. The leftovers, if any, can be tossed with pasta the next day for a quick and satisfying lunch.

Frequently asked questions

Recipe card

Garlic Butter Clams and Prawn Skillet with White Wine

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 pint Ruby Cherry Tomatoes
• 6 cloves garlic, minced
• 1/2 cup fresh flat leaf parsley, chopped
• 1/2 cup grated aged Picorino Romano Cheese
• 4 tbsp unsalted butter
• 2 tbsp garlic herb butter
• 1/2 cup dry white wine
• 1 lb jumbo prawns, peeled and deveined
• 2 lb manila clams, scrubbed
• 1 lemon, juiced

Instructions

1. Halve the Ruby Cherry Tomatoes. Mince the garlic cloves finely. Chop the fresh flat leaf parsley, separating a small handful for garnish. Grate the aged Picorino Romano Cheese on a box grater into a fluffy pile.
2. Place the scrubbed manila clams in a bowl of cold water for 10 minutes to purge any sand. Lift them out with your hands rather than pouring, leaving the grit behind. Pat dry.
3. Heat a large cast iron skillet over medium-high heat. Add the butter and garlic herb butter. When the butter is foaming, add the prawns in a single layer. Sear for 2 minutes until the bottoms turn pink and golden, then flip and sear 1 minute more. Remove the prawns to a plate, leaving the butter in the pan.
4. In the same skillet, add the halved cherry tomatoes and minced garlic. Sauté for 2 minutes until the tomatoes soften and the garlic is fragrant, scraping up any browned bits from the bottom.
5. Pour in the white wine, scraping the bottom of the skillet to release the fond. Arrange the clams in the pan, nestling them into the liquid. Cover the skillet and cook for 5 to 7 minutes, until the clams have opened.
6. Return the seared prawns to the skillet, nestling them among the clams. Cook for 1 to 2 minutes, until the prawns are heated through and the internal temperature reaches 145°F (63°C).
7. Remove the skillet from the heat. Squeeze the fresh lemon juice over the seafood. Sprinkle with the grated Picorino Romano and the reserved chopped parsley. Toss gently to coat everything in the buttery sauce.
8. Lift a glistening butter-basted prawn or a clam from the pan and place on a serving platter. Spoon the remaining sauce, tomatoes, and cheese over the top. Serve immediately with crusty bread or over pasta, if desired.

Contains: crustaceans, mollusks, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

8 g

Fat

22 g

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