Pressure Cooker Drunken Clams
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 4m
- Ready In: 14m
Average Member Rating
(5 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
105.9 -
Fat
3.8 g -
Saturated Fat
1.7 g -
Polyunsaturated Fat
0.5 g -
Cholesterol
23.8 mg -
Sodium
99.2 mg -
Potassium
181.7 mg -
Carbohydrate
10.2 g -
Fiber
0.4 g -
Sugars
0.1 g -
Protein
4.6 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
Ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
Using the Quick Release method, bring pressure to normal. Carefully open pressure cooker. Discard any clams that have not opened.
Step 4
Using tongs, transfer cooked clams to a serving bowl. Pour cooking liquid over. Serve immediately.
