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

Before you start

Before cooking, halve the cherry tomatoes, mince the garlic, and chop the parsley. Grate the Picorino Romano cheese on a box grater. Pat the prawns dry and season lightly with salt and pepper.

Scrub the clams under cold water to remove any sand. Measure the white wine and have the lemon juiced. Keep all the ingredients within reach because the cooking goes quickly.

Instructions

Prep and Sear

1. 1Prepare the ingredients
   Halve the ruby cherry tomatoes and set them aside. Mince the garlic cloves and chop the fresh flat-leaf parsley. Grate the aged Picorino Romano cheese on a box grater into a pile of feathery shreds. Pat the prawns dry and season lightly with salt and pepper. Scrub the clams under cold running water to remove any grit.
   Look for Tomatoes are halved, garlic and parsley are ready, cheese is grated, and seafood is prepped.
   Tip Keep the grated cheese separate from the parsley so each is easy to grab when finishing the dish.
2. 2Heat the skillet and melt the butter
   Place a large cast iron skillet over medium-high heat and add the butter. Let it melt and foam, swirling the pan occasionally, until the foaming subsides and the butter smells nutty. Do not let it brown too deeply.
   Look for The butter is foaming and fragrant, just beginning to turn golden at the edges.
   Tip If the butter starts to smoke, lower the heat briefly. You want a gentle sizzle, not a scorch.

At the end of this phase, the ingredients are prepped and the prawns are seared. The prawns are pink, opaque, and lightly golden on the outside, with a tender, juicy interior.

The butter is foaming and fragrant, and the garlic and tomatoes are ready to go. The skillet should be hot but not smoking, and the kitchen smells of warm butter and garlic.

Build the Sauce and Steam Clams

3. 3Sear the prawns
   Add the prawns to the skillet in a single layer. Cook for 1 to 2 minutes per side, until they turn pink and opaque and are just cooked through. Remove them to a plate and set aside. Do not overcook; they will finish in the sauce later.
   Look for Prawns are pink, curled, and firm to the touch, with no translucency in the center.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the pan seems dry, add another tablespoon of butter. The prawns should sizzle immediately when they hit the pan.
4. 4Sauté the garlic and tomatoes
   Reduce the heat to medium and add the minced garlic to the skillet. Cook for 30 seconds until fragrant, stirring constantly. Add the halved cherry tomatoes and cook for 2 to 3 minutes, until they begin to soften and release their juices.
   Look for Garlic is golden and aromatic, tomatoes are slightly blistered and juicy.
   Tip Stir frequently so the garlic doesn't burn. The tomatoes should keep their shape but start to collapse.
5. 5Add wine and clams
   Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Nestle the clams into the liquid, cover the skillet, and cook for 5 to 7 minutes, shaking the pan occasionally, until the clams have opened.
   Look for Clam shells have popped open, and the wine has reduced slightly into a fragrant broth.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Discard any clams that remain closed after cooking. They are not safe to eat.

The garlic is golden, the tomatoes are softened and releasing their juices, and the white wine has deglazed the pan. The clams have opened, revealing tender, plump meat, and the broth is fragrant with wine and seafood. The sauce is slightly reduced and glossy, and the clams are juicy and briny. This phase takes about 5 to 7 minutes.

Finish and Serve

6. 6Return prawns and finish with lemon and cheese
   Return the seared prawns to the skillet and stir gently to coat them in the sauce. Squeeze the lemon juice over the top and sprinkle with the grated Picorino Romano cheese and chopped parsley. Stir once or twice, then remove from the heat.
   Look for The sauce is glossy, the cheese is melting into the liquid, and the parsley adds fresh green flecks.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Add the cheese just before serving so it melts lightly without clumping.
7. 7Serve immediately
   Spoon the clams and prawns into shallow bowls, making sure to ladle plenty of the garlicky wine sauce over the top. Finish with an extra sprinkle of parsley and a few grinds of black pepper if desired. Serve hot with crusty bread for dipping.
   Look for The dish is steaming, the sauce is plentiful, and the seafood is glistening.
   Tip Crusty bread is essential for soaking up every last drop of the sauce.

The prawns are returned to the skillet, coated with the garlicky wine sauce, and finished with lemon, cheese, and parsley. The cheese is melting into the warm sauce, the parsley adds fresh green flecks, and the lemon brightens the dish. The seafood is glistening, and the sauce is plentiful. The dish is ready to serve immediately.

Common mistakes

Overcooking the prawns is the most common mistake; they become rubbery. Cook them just until pink and remove them from the pan. Another mistake is adding the wine too early or at too low a heat, which prevents the sauce from reducing properly.

Also, don't skip scrubbing the clams—gritty clams can ruin the dish. Finally, don't add the cheese too early; it should melt into the warm sauce just before serving.

How to tell it’s done

The prawns are done when they turn pink and opaque, about 2 to 3 minutes total, and reach an internal temperature of 145°F (63°C). The clams are done when their shells have popped open, which usually takes 5 to 7 minutes.

Discard any clams that stay closed. The sauce should be slightly reduced and fragrant, and the tomatoes should be soft but still hold their shape.

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