Pressure Cooker Clam Sauce Recipes

PRESSURE-COOKER CLAM SAUCE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, cook and stir onion 2 minutes. Add mushrooms and garlic; cook 1 minute longer. Press cancel., Drain clams, reserving liquid; coarsely chop. Add clams, reserved clam juice and the next nine ingredients to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 2 minutes. Quick-release pressure. , Discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with grated Parmesan cheese and additional lemon juice and parsley.

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.

PRESSURE-COOKER RED CLAM SAUCE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. When oil is hot, add onion; saute until tender. Add garlic; cook 1 minute longer. Press cancel., Stir in the next 8 ingredients. Lock lid; close pressure-release vale. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Discard bay leaf. Serve with linguine.

PRESSURE COOKER CLAM CHOWDER

Steps:

• In the cold pressure cooker, with the top off, add the bacon and turn on the heat at a low flame. When the bacon releases it's fat and it begins to sizzle, add the onion, salt and pepper and raise the heat to medium.
• When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the pan to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if you do not have 2 cups of juice, compensate the rest with weater), Bay Leaf, Thyme, and Cayanne Pepper.
• Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pan.
• While your are pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended.
• In the open pressure cooker add the clam meat, cream, milk and roux. Stir well, and simmer all of the ingredients in the pressure cooker, with the top off, at medium-low heat for 5 minutes.
• Serve garnished with soup crackers or inside a bread bowl.