Drunken Clams Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Drunken Clams Pressure Cooker Recipe


SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 4 minutes at HIGH pressure

  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • ¾ cup seeded and diced fresh plum tomato
  • ¼ cup finely chopped fresh basil
  • 2 cups pale ale
  • 1 cup water
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 3 pounds steamer, littleneck, or Manila clams, scrubbed


  1. In a 6- to 8-quart pressure cooker, heat the oil over medium heat until hot
  2. Add the garlic and cook, stirring, until fragrant, about 2 minutes
  3. Stir in the tomato and basil
  4. Add the ale, water, broth, wine, and lemon juice; increase the heat to medium-high and bring to a boil
  5. Let boil for 1 minute
  6. Arrange a trivet and steamer basket in the pot
  7. Fill the basket with the clams
  8. Close and lock the lid
  9. Set the burner heat to high
  10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  11. Set a timer to cook for 4 minutes
  12. Do not overcook, as the clams will be tough
  13. Remove the pot from the heat
  14. Open the cooker with the Quick Release method
  15. Be careful of the steam as you remove the lid
  16. Discard any clams that have not opened
  17. Transfer the clams to a serving bowl with tongs
  18. Serve immediately in shallow bowls with some of the broth poured over them

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