Drunken Clams Pressure Cooker Recipe

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

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

Full List of Fish Recipes
Full List of Clam Recipes