Pressure Cooker Steamed Clams in Lemon Wine Broth
2022-02-14- Cuisine: American
- Course: Appetizer, Main Dish
- Skill Level: Beginner
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(3.7 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
142.0 -
Carbohydrates
1.5 g -
Cholesterol
19.0 mg -
Fat
0.6 g -
Fiber
0 g -
Protein
7.3 g -
Saturated Fat
0 g -
Serving Size
1 -
Sodium
31.8 mg -
Sugar
0 g -
Trans Fat
0 g -
Unsaturated Fat
0 g -
Potassium
0 mg
The pressure cooker steamed clams in a lemon wine broth with vegetables and herbs cooked in a pressure cooker. Serve pressure cooker steamed clams as the main dish with a green salad or an appetizer with fresh crusty bread.
Get Creative With Your Pressure Cooker Using These 8 Recipes!
In this section, I will provide eight recipes for using your pressure cooker to make delicious dishes.
The pressure cooker has existed for a long time and is used in many different cultures worldwide. However, it’s only now starting to gain popularity in North America.
This kitchen appliance can make cooking food faster than any other cooking method. It can also cook food at a lower temperature than appliances like ovens and stovetops, which preserves more nutrients and vitamins!
Pressure Cooker Steamed Clams with Lemon Wine Broth
Clams are a great seafood dish that is easy to make and can be completed in bulk.
This recipe is perfect for the holidays as it is a quick and easy dish that can be made in bulk. It’s also a great seafood dish to make for two people.
Pressure Cooker Steamed Clams In Lemon Wine Broth
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Ingredients
- 1/4 cup unsalted butter
- 4 cloves garlic, peeled and minced
- 1 cup (250 ml) dry white wine
- 1 cup (250 ml) chicken broth
- 1 cup (250 ml) water
- 1 bunch green onions, trimmed and coarsely chopped
- 6 parsley stems, plus 3 tablespoons chopped fresh parsley,for serving
- 1 lemon sliced and 1 extra, cut into wedges,for serving
- 3 pounds (1.44 kg) fresh clams, scrubbed
Method
Step 1
Melt the butter in a pressure turned to saute mode. Add minced garlic to hot melted butter and cook, stirring, until fragrant (for about 2 minutes.)
Step 2
Pour in dry white wine, chicken broth, and water. Bring the mixture to a boil. Boil for 1 minute. Stir in green onions, parsley stems, and lemon slices.
Step 3
Arrange the trivet and steamer basket in the pot. Fill the basket with scrubbed clams.
Step 4
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 7 minutes (don't overcook or the clams will be tough)
Step 5
Open the pressure cooker, using the Quick Release method. Discard any unopened clams.
Step 6
Using tongs, transfer cooked clams to the serving bowl. Strain cooking liquid through a fine-mesh strainer lined with cheesecloth. Discard the solids.
Step 7
Pour cooking liquid over the cooked clams. Serve with lemon wedges and chopped fresh parsley.
