Steamed Clams in Lemon Wine Broth Pressure Cooker Recipe

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Recipe Category: Broth

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Steamed Clams In Lemon Wine Broth Pressure Cooker Recipe

Ingredients

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

  • ¼ cup (½ stick) unsalted butter
  • 4 cloves garlic, minced
  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup chicken broth
  • 1 cup water
  • 1 bunch green onions, trimmed and coarsely chopped, or 1 small white onion, coarsely chopped
  • 6 parsley stems, plus 3 tablespoons chopped fresh flatleaf parsley, for serving
  • 1 lemon, sliced, and 1 lemon, cut into thick wedges, for serving
  • 3 pounds steamer, littleneck, or Manila clams, scrubbed

Method

  1. Melt the butter in a 6- to 8-quart pressure cooker over medium heat
  2. When it starts to foam, add the garlic and cook, stirring, until fragrant, about 2 minutes
  3. Add the wine, broth, and water; increase the heat to medium-high and bring to a boil; let boil for 1 minute
  4. Add the onions, parsley stems, and lemon slices
  5. Place a trivet and steamer basket in the pot
  6. Fill the basket with the clams
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 4 minutes
  11. Do not overcook or the clams will be tough
  12. Remove the pot from the heat
  13. Open the cooker with the Quick Release method
  14. Be careful of the steam as you remove the lid
  15. Discard any clams that have not opened
  16. Transfer the clams to a serving bowl with tongs
  17. If using the liquid, strain through a fine mesh strainer lined with cheesecloth; discard the solids
  18. Serve immediately with the lemon wedges in shallow bowls with the clam juice ladled over, for dunking, if desired, sprinkled with the chopped parsley
  19. Steamed Garlic-Ginger Clams: Add 3 tablespoons minced peeled fresh ginger with the garlic in Step 1
  20. Add 3 tablespoons oyster sauce along with the wine, broth, and water
  21. Continue as directed

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