Instant Pot Drunken Clams Recipes

INSTANT POT STEAMED CLAMS IN WINE GARLIC BUTTER

Steps:

• Wash Sand off Clams and toss out any that are opened. If using Radishes, scrub well, remove stem and trim top. Slice in half.
• Heat Pressure Cooker until fully heated. Add half the Butter and Radishes. Saute for two minutes then add Minced Garlic and Saute for another minute.
• Pour in White Wine and heat to reduce, about three minutes. Mix in Salt.
• Add Clams and Homemade Old Bay if using.
• Lock on Lid and close Pressure Valve. Cook on the Steam Setting for 1 minute. When Beep sounds, open the vent and wait for all pressure to release.
• With a Bamboo Strainer or Slotted Spoon, remove Clams/Radish to Bowls. Turn off Pressure Cooker and select the Saute or Browning Button.
• Simmer for five minutes and then add in the rest of the butter and the Parsley. Mix and then pour over Clams. Squeeze lemon over Clams.

INSTANT POT THAI COCONUT CLAMS

Steps:

• Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
• Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
• Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
• Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn't open. Taste the sauce, and season it with salt and pepper to taste.
• Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.

EASY INSTANT POT® CLAM CHOWDER

Steps:

• Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
• Add potatoes and reserved clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams. Heat the soup without boiling, about 5 minutes. Add potato starch to thicken soup, if desired.

INSTANT POT® CLAM CHOWDER

Steps:

• Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid).
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside.
• Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.

INSTANT POT DRUNKEN CLAMS RECIPE

Steps:

• Place clams in a bowl with cold water and let soak to remove any sand Put Instant pot on Saute. Melt Butter and add olive oil and garlic. Saute for 1 minute until garlic infuses the butter/oil mixture. Add white wine and saute about 1 minute. Add canned clams with juice and chicken broth. Place clams in pot. Secure the lid and cook on Manual pressure for 1 minute. Quick Release. Place in your bowl and top with fresh chopped parsley Serve with crusty bread for dipping.