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

Before you start

Before you start, halve the cherry tomatoes, mince the garlic, chop the parsley, and grate the pecorino cheese. Pat the prawns dry and season lightly with salt and pepper. Scrub the clams under cold water, discarding any that are open or broken.

Have the white wine measured and the lemon juiced. Set a large cast iron skillet over medium-high heat so it's hot when you're ready to cook. This recipe moves fast, so having everything within reach ensures a smooth, stress-free cooking experience.

Instructions

Prep and Sear

1. 1Prepare the Ingredients
   Halve the ruby cherry tomatoes. Mince the garlic cloves. Chop the fresh flat-leaf parsley. Grate the aged pecorino romano cheese on a box grater into a pile of feathery shreds. Pat the jumbo prawns dry with paper towels and season lightly with salt and pepper. Scrub the manila clams under cold running water, discarding any that are open or broken.
   Look for The tomatoes are halved, the garlic is minced, the parsley is chopped, and the cheese is grated into light, fluffy shreds.
   Tip Grate the pecorino on the large holes of a box grater for the best texture; it melts into the sauce while still adding a salty bite.
2. 2Heat the Skillet
   Place a large cast iron skillet over medium-high heat. Add the unsalted butter and garlic herb butter. Let the butter melt and foam, swirling the pan occasionally, until the foam subsides and the butter smells nutty, about 1 minute. Add the minced garlic and cook, stirring, for 30 seconds until fragrant, but not browned.
   Look for The butter is foaming and fragrant, and the garlic is soft and aromatic but not colored.
   Tip Watch the butter carefully—once it turns golden and smells nutty, add the garlic immediately to avoid burning.
3. 3Sear the Prawns
   Add the jumbo prawns to the skillet in a single layer. Sear without moving for 1 to 2 minutes, until the bottoms turn pink and lightly golden. Flip the prawns and cook for another 1 to 2 minutes, just until they are opaque and cooked through. Transfer the prawns to a plate and set aside. The prawns should register 145°F (63°C) in the thickest part.
   Look for The prawns are pink, opaque, and lightly golden on the edges; they curl slightly as they cook.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan; if needed, cook in two batches. Overcooked prawns turn rubbery, so remove them as soon as they are just done.

At the end of this phase, the garlic is fragrant in the foaming butter, and the prawns are seared until pink and golden on both sides, but still moist.

They should be just cooked through and resting on a plate. The skillet retains the browned bits and garlicky butter, ready for the clams.

Steam the Clams

4. 4Cook the Clams
   Add the manila clams to the same skillet in a single layer. Pour in the dry white wine and add the halved cherry tomatoes. Cover the skillet with a lid and cook, shaking the pan occasionally, for 3 to 5 minutes, until the clams have opened wide. Discard any clams that remain closed.
   Look for The clams steam open, releasing their briny liquor into the wine and tomato sauce; the tomatoes soften and burst.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Give the pan a gentle shake once or twice to help the clams cook evenly and release their liquid.
5. 5Return the Prawns
   Nestle the seared prawns back into the skillet among the clams and tomatoes. Spoon some of the buttery wine sauce over the prawns. Cook for 1 minute, just until the prawns are heated through and coated with the sauce. Do not overcook.
   Look for The prawns are glossy with the garlic butter sauce, and the clams are open and plump.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Return the prawns gently to avoid breaking them; they only need a brief warm-up in the sauce.

The clams have opened wide, releasing their briny liquor into the wine and tomato sauce. The tomatoes are softened and starting to burst. The sauce is bubbling and aromatic with white wine and garlic. Discard any unopened clams before moving on.

Finish and Serve

6. 6Finish with Lemon and Cheese
   Remove the skillet from the heat. Squeeze the fresh lemon juice over the seafood. Sprinkle the grated pecorino romano and the chopped parsley over the top. Toss everything gently to combine, letting the cheese melt slightly into the warm sauce. Season with additional salt and pepper if needed.
   Look for The lemon brightens the sauce, the pecorino melts into creamy strands, and the parsley adds a fresh green contrast.
   Tip Add the cheese just before serving so it melts into the sauce without turning stringy.
7. 7Serve Immediately
   Lift a glistening, butter-basted piece of seafood onto each plate. Spoon the tomatoes and pan sauce over the top. Serve hot, with crusty bread for dipping if desired, or over pasta, rice, or polenta.
   Look for The seafood is glistening with butter and sauce, and the aroma is garlicky, briny, and bright.
   Tip Serve right away—the sauce is best when hot and the seafood is at its most tender.

The prawns are back in the skillet, coated with the sauce. The lemon juice, pecorino, and parsley have been added off the heat, creating a bright, glossy finish. The dish is ready to serve immediately, with the cheese slightly melted and the parsley fresh and green.

Common mistakes

One common mistake is overcooking the prawns, which makes them tough and rubbery. Remove them from the skillet as soon as they turn opaque. Another is adding the wine before the pan is hot enough, which prevents the clams from steaming properly.

Make sure the skillet is sizzling when you add the wine. Also, resist the urge to stir the clams too much; a gentle shake is enough. Finally, don't skip the lemon—it brightens the whole dish and balances the richness of the butter and cheese.

How to tell it’s done

The dish is done when the clams have opened wide and the prawns are opaque and just cooked through. To be precise, the prawns should reach an internal temperature of 145°F (63°C) in the thickest part. The clams are done when their shells are open and the meat is plump.

Discard any clams that remain closed. The sauce should be slightly thickened and glossy, with the tomatoes softened but still holding their shape. The lemon and pecorino should be added just before serving, so the dish is bright and fragrant.

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