New England Clambake Pressure Cooker Recipe

Recipe Category: Fish

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New England Clambake Pressure Cooker Recipe

Ingredients

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

  • 1½ cups water
  • 1 bay leaf
  • 1 tablespoon each chopped fresh herbs such as parsley, chive, oregano, thyme, chervil (substitute with ½ teaspoon dried herbs), any combination (can be all parsley)
  • 3 cloves garlic, slivered
  • sea salt and freshly ground white pepper
  • 2 or 3 large red potatoes, quartered
  • 1 medium white onion, quartered
  • 16 to 20 littleneck clams, scrubbed
  • 1 (8- to 10-ounce) lobster tail, split in half (leave in shell)
  • 4 large shrimp (21-30 count), deveined, shells left on
  • 4 jumbo sea scallops or 4 more large shrimp
  • 3 tablespoons butter, cut into thin slices
  • 2 ears corn on the cob, each cut into four 1½-inch hunks
  • ¾ cup (1½ sticks) butter, melted
  • 2 lemons, cut into thick wedges, for serving

Method

  1. In a 6- to 8-quart pressure cooker, combine the water, bay leaf, herbs, garlic, and salt and pepper to taste
  2. Arrange the potatoes and onion in an even layer
  3. Add the clams, arranging them evenly over the potatoes and onion
  4. Position the lobster halves, shrimp, and scallops over the clams
  5. Place the butter slices evenly on top
  6. Set the corn-on-the-cob pieces around the sides
  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. Remove the pot from the heat
  12. Open the cooker with the Quick Release method
  13. Be careful of the steam as you remove the lid
  14. The lobster shell should be red-orange and the clams open
  15. Do not overcook
  16. Using metal tongs, divide the lobster, clams, scallops, shrimp, corn, and potatoes between four large dinner plates or arrange on a large oval platter; drizzle with the steaming liquid to keep moist
  17. Serve with individual portions of melted butter for dipping
  18. Serve with lemon wedges and lots of napkins

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