INSTANT POT STEAMED CLAMS IN WINE GARLIC BUTTER
Instant Pot Steamed Clams in Wine Garlic Butter is Low Carb, Keto and Gluten free, it is seriously delicious and so easy to make.
Provided by Jill Selkowitz
Categories Main Course
Time 21m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 265 kcal, Carbohydrate 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 60 mg, Sodium 1372 mg, ServingSize 1 serving
DRUNKEN CLAMS
After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.
Provided by Patrick Johnson
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. 1 hour before cooking mix kosher salt, cornmeal and cold water to fill large bowl. Add clams and refrigerate for 1 hour to remove sand.
- 2. Remove clams from cornmeal mixture and scrub well under cold running water.
- 3. Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
- 4. Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
- 5. Gently add clams in one layer.
- 6. Bring liquid to boil then cover tightly and lower heat to gentle simmer. Steam until clams open...typically between 10 and 12 minutes. Discard all clams that did not open.
- 7. To serve, add clams to a large bowl, pour broth over the clams and sprinkle with parsley. Add more lemon juice if desired. Use crusty french bread to soak up the broth.
EASY INSTANT POT® CLAM CHOWDER
You won't believe this clam chowder can be made so fast in the Instant Pot®. Serve with crusty bread, if desired.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 50m
Yield 5
Number Of Ingredients 12
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.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 43.4 g, Cholesterol 99.6 mg, Fat 10 g, Fiber 2.7 g, Protein 38.5 g, SaturatedFat 4.2 g, Sodium 449.5 mg, Sugar 9.8 g
INSTANT POT® CLAM CHOWDER
New England-style clam chowder is easy to make and is wonderful on those cold, chilly days. Serve with lots of crusty bread to soak up the last dredges in the bowl. I've chosen not to add any additional salt as the sodium content varies considerably between brands of clams. Taste and add salt at the end, if necessary.
Provided by Bren
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 17.7 g, Cholesterol 76.2 mg, Fat 11.4 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 403.9 mg, Sugar 1.7 g
INSTANT POT DRUNKEN CLAMS RECIPE
Provided by Meisje
Number Of Ingredients 7
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.
BEER-STEAMED CLAMS
Favorite clam recipe. Very easy to complete.
Provided by kjeremy2
Categories Main Dish Clams
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
- Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
- While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 4.9 g, Cholesterol 78.8 mg, Fat 23.6 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 14.6 g, Sodium 197.8 mg
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