New England Clambake Instant Pot Recipes

NEW ENGLAND CLAMBAKE, INSTANT POT

Steps:

• Place the water, wine, Old Bay, celery, parsley, thyme, peppercorns, and 2 tablespoons butter in the Instant Pot.
• Insert the steamer basket.
• Press "Sauté" and "More" on the Instant Pot and bring to a boil.
• Add the garlic, onions, potatoes, and sausage to the steamer basket, cover with the glass lid, and cook for 15 minutes.
• Layer some dried seaweed on top of the vegetables and add the corn.
• Place the clams on top. Cover and continue to cook until clams open.
• Carefully remove the steamer basket from the pot.
• Pour the contents of the steamer basket onto a large platter and add broth from the pot, discarding any unopened clams. Sprinkle Old Bay over.
• Serve right away with crusty sourdough or garlic bread, melted butter, and lemon halves.

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.

NEW ENGLAND CLAMBAKE

Steps:

• Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
• In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
• When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.