Pressure Cooker Drunken Clams

2020-05-17
  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 4m
  • Ready In: 14m

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Nutritional Info

This information is per serving.

  • 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
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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.

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