One-Pan Garlic Butter Clams and Prawns in White Wine Tips, FAQ & printable recipe

Tips for success

For the best sear on the prawns, make sure they are very dry before adding them to the hot skillet. Pat them with paper towels to remove excess moisture. Also, don't move them for the first minute or two—let them develop a golden crust. If you're using a smaller skillet, cook the prawns in batches to avoid overcrowding, which would steam them instead of searing.

When steaming the clams, give the skillet a gentle shake once or twice to help them cook evenly. This also helps the sauce emulsify slightly. If some clams open earlier than others, remove them to a plate and return them to the skillet just before serving to avoid overcooking. The residual heat will warm them through.

Variations

• Spicy Calabrian: Add 1 teaspoon of Calabrian chili paste or a pinch of red pepper flakes along with the garlic for a gentle heat that complements the briny clams and sweet prawns.
• Herb-Forward: Use a mix of fresh herbs—parsley, chives, and tarragon—instead of just parsley. The tarragon adds a subtle anise note that pairs beautifully with seafood.
• Tomato-Basil: Swap the parsley for fresh basil and add a handful of torn basil leaves just before serving. The basil brings a sweet, aromatic quality that matches the tomatoes.
• Creamy Version: Stir in 2 tablespoons of heavy cream after the clams open, then simmer for 1 minute until the sauce thickens slightly. This creates a richer, more indulgent sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days; the seafood is best eaten fresh.

Reheat

Reheat gently in a skillet over low heat with a splash of wine or water; do not microwave, as it toughens the seafood.

Leftover garlic butter clams and prawns should be cooled to room temperature within 2 hours of cooking, then transferred to an airtight container. Store in the refrigerator for up to 2 days.

The sauce may separate slightly upon standing; stir gently before reheating. Reheat 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 seafood rubbery.

The ingredients can be prepped ahead of time: mince the garlic, chop the parsley, halve the tomatoes, and grate the pecorino. Store them separately in the refrigerator for up to 1 day.

The prawns can be peeled and deveined, and the clams scrubbed, up to a few hours ahead. However, the cooking should be done just before serving, as seafood is best enjoyed fresh. The garlic herb butter can be made in advance and kept in the refrigerator for up to a week.

Serving ideas

Serve this skillet directly from the pan for a rustic, family-style presentation. Pair with crusty bread or a baguette to soak up every last drop of the garlic butter wine sauce.

A simple green salad with a lemony vinaigrette would balance the richness. For a more substantial meal, serve over pasta, rice, or creamy polenta. The sauce is light enough to coat grains without overwhelming them, and the seafood becomes the star.

For a special occasion, present the skillet on a trivet at the table, garnished with extra parsley and a wedge of lemon. The bright colors of the tomatoes, prawns, and clams make a beautiful display.

Offer additional grated pecorino on the side for those who want extra cheesiness. This dish is meant to be shared and enjoyed immediately, while the butter is still bubbling and the aromas are at their peak.

Frequently asked questions

Recipe card

One-Pan Garlic Butter Clams and Prawns in White Wine

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 cup ruby cherry tomatoes
• 4 cloves garlic, minced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/2 cup grated aged pecorino romano cheese
• 3 tbsp unsalted butter
• 2 tbsp garlic herb butter
• 1/2 cup dry white wine
• 1 lb jumbo prawns, peeled and deveined
• 1 lb manila clams, scrubbed
• 1 lemon, juiced
• kosher salt, to taste
• freshly ground black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: crustaceans, mollusks, milk, sulfites

Estimated nutrition per serving

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

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