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 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.

BEER-STEAMED CLAMS

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.

INSTANT POT JOGAETANG

Steps:

• In a large bowl, dissolve ¼ cup of kosher salt in 4 cups of cold water. Add the clams and cover in the salt bath. Discard any floating clams. Soak for 30 minutes, or up to 2 hours in the refrigerator.
• Transfer one clam at a time to a strainer, leaving behind the sand that collects at the bottom of the bowl. Rinse the clams and clean with a kitchen brush under running cold water and drain.
• Add dashima and 3 cups water to the inner pot of your Instant Pot. Press Sauté on High. Simmer the broth to a boil, about 3 minutes. Using tongs, remove dashima.
• Add the clams, garlic, jalapeño, and chile pepper to the inner pot.
• Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High and program for 1 minute. When the cooking is complete, quick-release manually. Unlock and carefully remove the lid. The clams should be cooked and shells open.
• Add salt and black pepper to taste. Transfer to a bowl and top with scallion slices. Serve immediately with rice and banchan.