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