Littleneck Clams in a Creamy White Wine & Garlic Sauce
Equipment
Ingredients
- 4 lbs littleneck clams cleaned
- 1 stick butter
- 4 Tbsp minced garlic
- 1 bunch green onions or shallots minced
- 1 tsp red pepper flakes optional
- ½ cup dry white wine
- ½ cup heavy cream
- salt and pepper to taste
- 1 lemon cut into wedges for serving with clams
- 1 bunch fresh parsley chopped
- 1 loaf crusty bread: ciabatta or French baguette
Instructions
- Turn pot to Saute (Normal) mode and wait for the pot to say Hot.
- Then add butter, garlic, and green onions and cook for 1 minute. Stirring frequently you don't want the garlic to burn. Deglaze the pot with white wine and continue to saute until reduce by about half
- Press Cancel and carefully add clams to pot right in the liquid. Pressure Cook for 1 min and QR.
- Remove any clams that didn't open and divide the remaining open clams into bowls for serving. Add the heavy cream to the pot and taste your broth before serving adding salt and pepper to taste. Spoon some broth over each bowl.
- Add a lemon wedge and parsley to each bowl. Serving with crusty bread such a French Baguette or Ciabatta.
Notes
Tips: You do need to make sure your clams have been cleaned. Ask your market if your clams are already cleaned. The ones we purchase are and it saves a bit of time.
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Littleneck Clams in a Creamy White Wine & Garlic Sauce
Servings: 4 people
Equipment
Ingredients
- 4 lbs littleneck clams cleaned
- 1 stick butter
- 4 Tbsp minced garlic
- 1 bunch green onions or shallots minced
- 1 tsp red pepper flakes optional
- ½ cup dry white wine
- ½ cup heavy cream
- salt and pepper to taste
- 1 lemon cut into wedges for serving with clams
- 1 bunch fresh parsley chopped
- 1 loaf crusty bread: ciabatta or French baguette
Instructions
- Turn pot to Saute (Normal) mode and wait for the pot to say Hot.
- Then add butter, garlic, and green onions and cook for 1 minute. Stirring frequently you don't want the garlic to burn. Deglaze the pot with white wine and continue to saute until reduce by about half
- Press Cancel and carefully add clams to pot right in the liquid. Pressure Cook for 1 min and QR.
- Remove any clams that didn't open and divide the remaining open clams into bowls for serving. Add the heavy cream to the pot and taste your broth before serving adding salt and pepper to taste. Spoon some broth over each bowl.
- Add a lemon wedge and parsley to each bowl. Serving with crusty bread such a French Baguette or Ciabatta.
Notes
Tips: You do need to make sure your clams have been cleaned. Ask your market if your clams are already cleaned. The ones we purchase are and it saves a bit of time.
