Instant Pot Steamed Clams Food

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 STEAMED CLAMS

Steps:

• In your Instant Pot, add the wine and water, and garlic. Mix well.
• Then on your steamer tray, place the clams.
• Set the manual high pressure for 4 minutes, ensuring that the vent is on the sealing mark.
• Do a quick release when the timer beeps.
• Serve with a side of butter or a bowl of the cooking sauce.
• Plate, serve, and enjoy!

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.

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.