One-Pan Garlic Butter Clams and Prawns in White Wine

This one-pan garlic butter clams and prawns skillet is the kind of dinner that feels special but comes together in under half an hour. Jumbo prawns and manila clams are seared in foaming garlic herb butter and white wine until the shells pop open, then finished with a squeeze of lemon, a shower of grated pecorino, and fresh parsley.

Ruby cherry tomatoes burst into the sauce, adding sweetness and color. It's elegant enough for a date night yet simple enough for a weeknight.

A cast iron skillet does the heavy lifting here. The butter and wine create a silky, aromatic sauce that coats every clam and prawn. The tomatoes soften and release their juices, making a light pan sauce that begs to be sopped up with crusty bread.

The pecorino adds a salty, nutty finish that balances the briny seafood. This recipe is all about letting quality ingredients shine with minimal fuss. Ready in about 25 minutes, it's a perfect last-minute dinner that looks and tastes impressive.

Ingredients

Why this recipe works

The high heat of a cast iron skillet gives the prawns a quick sear that locks in their natural sweetness while creating a fond—the browned bits on the pan—that enriches the sauce. The garlic herb butter melts into the wine, creating an emulsion that clings to the seafood. The clams steam open in the wine, releasing their briny liquor, which becomes the backbone of the sauce. This method builds layers of flavor in one pan, from the nutty butter to the bright lemon.

The order of cooking matters. Searing the prawns first and removing them prevents overcooking, while the clams go in next to steam and open. The tomatoes burst during the clam cooking, adding a gentle acidity that balances the richness. Finishing with lemon and pecorino off the heat preserves their fresh, bright qualities. The result is a cohesive dish where each element is cooked perfectly and the sauce tastes like it simmered for hours, but it all happens in minutes.

Notes and substitutions

Use the freshest seafood you can find. Manila clams are sweet and tender, but littlenecks or mussels work too. Jumbo prawns (or extra-large shrimp) are ideal because they stay juicy and meaty. If using frozen prawns, thaw them overnight in the refrigerator and pat them very dry before searing.

The garlic herb butter can be store-bought or homemade—just ensure it's well-seasoned. Aged pecorino romano is salty and sharp; if you use a milder cheese like Parmesan, you may need to add a pinch more salt.

A cast iron skillet is perfect here because it holds heat well and gives a beautiful sear. If you don't have one, a heavy stainless steel skillet works. Avoid nonstick if possible, as it won't create the same fond.

Dry white wine like Sauvignon Blanc or Pinot Grigio is best; avoid anything too oaky or sweet. The lemon juice should be added off the heat to keep its brightness. Have all your ingredients prepped before you start cooking, as the process moves quickly.

• Manila clams: Littleneck clams or mussels (scrubbed and debearded) can be used; adjust cooking time as needed.
• Jumbo prawns: Large shrimp (16–20 count) work well; reduce searing time slightly if smaller.
• Aged pecorino romano: Parmesan or Grana Padano can substitute; both are salty and nutty.
• Dry white wine: Use a dry vermouth or a splash of seafood stock with a teaspoon of lemon juice.

Equipment

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