Pressure Cooker Drunken Clams2022-05-17
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 4m
- Ready In: 14m
Average Member Rating
(5 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat1.7 g
Trans Fat0 g
Unsaturated Fat0.5 g
Pressure cooker drunken clams. Clams steamed in a beer-based broth with fresh basil and cooked in a pressure cooker. Very easy and delicious! More Pressure Cooker Recipes
Pressure Cooker Drunken Clams
- 1/4 cup (60 ml) olive oil
- 2 cloves garlic, peeled and minced
- 1/4 cup finely chopped fresh basil
- 2 cups (500 ml) pale ale
- 1 cup (250 ml) water
- 1/2 cup (125 ml) chicken broth
- 1/4 cup (60 ml) dry white wine
- 3 pounds (1.44 kg) fresh clams, scrabbed
- 2 tablespoons freshly squeezed lemon juice
Heat the olive oil in the pressure cooker turned to the sauté mode. Add minced garlic and cook, stirring, until fragrant, for about 2 minutes. Stir in chopped fresh basil. Add water, beer, chicken broth, wine, and lemon juice. Bring mixture to a boil. Boil for 1 minute.
Arrange a trivet and steamer basket in the pressure cooker. Place clams in the basket. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 6 minutes.
Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker. Discard any clams that have not opened.
Using tongs, transfer cooked clams to a serving bowl. Pour cooking liquid over. Serve immediately.