📝 About This Recipe
Transport your kitchen to the rugged New England coastline with these succulent, butter-bathed clams. By utilizing the Instant Pot, we achieve perfectly tender shellfish in a fraction of the time, infusing every shell with a rich, aromatic broth of dry white wine, garlic, and fresh herbs. This dish is a celebration of simple, high-quality ingredients that create a sophisticated yet effortless seafood experience.
🥗 Ingredients
The Shellfish
- 4 pounds Littleneck or Manila Clams (scrubbed and purged of sand)
The Aromatic Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 6 cloves Garlic (thinly sliced)
- 2 large Shallots (finely minced)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
The Steaming Liquid
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Chicken or Seafood Stock (low sodium)
- 1 tablespoon Fresh Lemon Juice (squeezed from half a lemon)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Cold Unsalted Butter (cubed, to emulsify the sauce)
- 1 whole Lemon Wedges (cut into 4-6 wedges for serving)
- 1 loaf Crusty Sourdough Bread (warmed and sliced for dipping)
👨🍳 Instructions
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1
Inspect the clams: Discard any with cracked shells or those that remain open when tapped firmly against the counter.
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2
Purge the clams by soaking them in a bowl of cold salted water for 20 minutes to remove any internal sand; drain and rinse thoroughly under cold running water.
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3
Set your Instant Pot to the 'Sauté' function on the 'Normal' or 'Medium' setting.
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4
Add 4 tablespoons of butter to the inner pot. Once melted and bubbling, add the minced shallots and sliced garlic.
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5
Sauté the aromatics for 2-3 minutes until the shallots are translucent and the garlic is fragrant, taking care not to brown the garlic.
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6
Stir in the red pepper flakes and cook for another 30 seconds to toast the spice.
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7
Pour in the white wine and use a wooden spoon to scrape any flavorful bits (fond) off the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
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8
Add the chicken or seafood stock and the lemon juice, then hit 'Cancel' to stop the sauté function.
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9
Gently place the cleaned clams into the liquid. They do not need to be fully submerged; the steam will do the work.
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10
Secure the lid and set the steam vent to the 'Sealing' position. Select 'Pressure Cook' or 'Manual' on 'High Pressure' for 1 minute.
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11
Once the cooking cycle is complete, perform a 'Quick Release' by carefully moving the vent to the 'Venting' position.
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12
Open the lid. Use a slotted spoon to transfer the opened clams to a large serving bowl. Discard any clams that did not open during the cooking process.
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13
Switch the Instant Pot back to 'Sauté'. Whisk in the remaining 2 tablespoons of cold butter and half of the parsley until the sauce is glossy and slightly thickened.
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14
Taste the broth; it should be naturally salty from the clam liquor, but add a pinch of salt or pepper if desired.
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15
Pour the hot garlic butter broth over the clams in the bowl. Garnish with the remaining parsley and serve immediately with lemon wedges and crusty bread.
💡 Chef's Tips
Always use a wine you would actually drink; the flavors concentrate during the pressure cooking process. If your clams are particularly sandy, add a tablespoon of cornmeal to the soaking water to help them expel grit more effectively. Do not overcook; the 1-minute high-pressure setting is the 'sweet spot' for keeping the meat tender and plump. If you prefer a creamier sauce, stir in 2 tablespoons of heavy cream at the very end along with the cold butter. Ensure you use 'Quick Release' immediately; leaving the clams on 'Keep Warm' will turn them rubbery.
🍽️ Serving Suggestions
Pair with a chilled glass of the same Sauvignon Blanc used in the recipe. Serve alongside a crisp Caesar salad or a light arugula salad with a lemon vinaigrette. Provide extra 'discard bowls' for the empty shells at each place setting. Offer extra warmed sourdough or a toasted baguette to soak up every drop of the garlic butter broth. A side of roasted fingerling potatoes makes this a hearty, full meal.