Pressure Cooker Lemon-Butter Steamed Clams

Pressure cooker lemon-butter steamed clams. Fresh clams with dry white wine, lemon juice butter, and dill cooked in a pressure cooker. Simple and delicious! Serve this seafood dish as a main dish accompanied by dry white wine. This recipe is for a stovetop pressure cooker.

Electric Pressure Cooker Lemon-Butter Steamed Clams

Ingredients: 3 pounds (1.44 kg) clams, scrubbed, 1 cup (250 ml) dry white wine, 1/2 cup (125 ml) freshly squeezed lemon juice, 1/2 cup (125 ml) unsalted melted butter, 3 cloves garlic, peeled, salt and freshly ground black pepper, to taste

Instructions: Heat the butter in an electric instant pot turned to the sauté mode. Add garlic cloves and cook until starts to brown. Remove browned garlic and set aside. Pour in dry white wine and continue cooking for a further 2 minutes. Add clams, and lemon juice, then season with salt.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 2 minutes. Using the Natural Release method, bring pressure to normal. Unlock and open the lid.

Serve steamed clams topped with their juice.

You may also like Coconut Shrimp Soup, another tasty recipe cooked in an instant pot.

Pressure Cooker Lemon-Butter Steamed Clams

Ingredients

• 1/2 cup (125 ml) dry white wine
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small bits
• 1 teaspoon minced fresh dill
• fresh chopped parsley
• 28 clams, scrubbed

Method