Garlic Butter Clams and Prawns in White Wine Skillet

This one-pan seafood dinner brings together sweet jumbo prawns and briny Manila clams in a foaming garlic herb butter and white wine sauce. A handful of cherry tomatoes adds a pop of color and acidity, while a shower of aged Picorino Romano and fresh parsley finishes the dish with savory depth.

Ready in under 30 minutes, it's perfect for a weeknight yet elegant enough for company. Serve with crusty bread to soak up every last drop.

This skillet recipe is all about high heat, good butter, and fresh seafood. Jumbo prawns sear quickly in foaming butter, then clams steam open in white wine, creating a naturally rich and fragrant sauce. The cherry tomatoes burst slightly, adding sweetness, and the lemon juice brightens everything.

Grated aged Picorino Romano melts into the warm liquid, giving the sauce a savory, salty finish. It's a simple, satisfying dish that comes together in one pan and tastes like a coastal restaurant specialty.

Ingredients

Why this recipe works

Cooking the prawns first in foaming butter builds a golden crust and deep flavor. The butter browns slightly, developing nutty notes that carry through the sauce.

Removing the prawns before adding the wine keeps them tender and prevents overcooking. The same pan then picks up the garlic, tomatoes, and wine, so every layer of flavor builds on the last.

Steaming the clams in white wine creates a fragrant broth that the prawns are returned to at the end. The clams open naturally, releasing their briny juices into the sauce.

The lemon juice and grated cheese are added off the heat, preserving their bright, fresh flavors. The result is a glossy, emulsified sauce that clings to the seafood and begs for bread.

Notes and substitutions

Use a large cast iron skillet because it holds heat well and gives the prawns a nice sear. If you don't have cast iron, a heavy stainless steel pan works too. Make sure the pan is hot before adding the butter, but not smoking. The butter should foam but not burn.

Manila clams are small and sweet, but littleneck clams or mussels are good substitutes. Scrub the clams well to remove grit. Buy prawns that are peeled and deveined for convenience, or do it yourself. Picorino Romano is a firm aged sheep's milk cheese; Pecorino Romano or Parmigiano-Reggiano are fine alternatives.

• Picorino Romano: Pecorino Romano or Parmigiano-Reggiano
• Manila clams: Littleneck clams or mussels
• Dry white wine: Seafood stock or chicken broth
• Jumbo prawns: Large shrimp (16–20 count)

Equipment

• Large cast iron skillet
• Box grater
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Citrus juicer