Pressure-Cooker Clam Sauce

Name: Pressure-Cooker Clam Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 cups.
Cuisine: Europe
Ingredients: 4 tablespoons butter; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 8 ounces fresh mushrooms, chopped; 2 garlic cloves, minced; 2 cans (10 ounces each) whole baby clams; 1/2 cup water; 1/4 cup sherry; 2 teaspoons lemon juice; 1 bay leaf; 3/4 teaspoon dried oregano; 1/2 teaspoon garlic salt; 1/4 teaspoon white pepper; 1/4 teaspoon Italian seasoning; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley; Hot cooked pasta; Grated Parmesan cheese, optional

I serve this bright and fresh clam sauce often, usually with pasta. But it's also delectable as a hot dip for special get-togethers. —Frances Pietsch, Flower Mound, Texas

Pressure-Cooker Clam Sauce

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