Pressure Cooker Steamed Clams in Lemon Wine Broth
2021-02-14- 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 -
Sodium
31.8 mg -
Sugar
0 g -
Unsaturated Fat
0 g -
Potassium
0 mg
Pressure cooker steamed clams in a lemon wine broth. Clams with vegetables and herbs cooked in a pressure cooker. Serve pressure cooker steamed clams as the main dish with a green salad or as an appetizer with fresh crusty bread.
Get Creative With Your Pressure Cooker Using These 8 Recipes!
In this section, I will be providing you with 8 recipes for using your pressure cooker to make delicious dishes.
The pressure cooker has been around for a long time and has been used in many different cultures all over the world. However, it’s only now that it’s starting to gain popularity in North America. That’s because this kitchen appliance can make cooking food faster than any other method of cooking. It can also cook food at a lower temperature than other appliances like ovens and stovetops which means that it preserves more nutrients and vitamins!
Introduction:
In this section, I will be providing you with 8 recipes for using your pressure cooker to make delicious dishes. The pressure cooker has been around for a long time and has been used in many different cultures all over the world.
Pressure Cooker Steamed Clams with Lemon Wine Broth
Clams are a great seafood dish that is easy to make and can be made 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.
