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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
- Melt the butter in a 6- to 8-quart pressure cooker over medium heat
- When it starts to foam, add the garlic and cook, stirring, until fragrant, about 2 minutes
- Add the wine, broth, and water; increase the heat to medium-high and bring to a boil; let boil for 1 minute
- Add the onions, parsley stems, and lemon slices
- Place 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 or 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
- If using the liquid, strain through a fine mesh strainer lined with cheesecloth; discard the solids
- Serve immediately with the lemon wedges in shallow bowls with the clam juice ladled over, for dunking, if desired, sprinkled with the chopped parsley
- Steamed Garlic-Ginger Clams: Add 3 tablespoons minced peeled fresh ginger with the garlic in Step 1
- Add 3 tablespoons oyster sauce along with the wine, broth, and water
- Continue as directed
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