Pressure-Cooker Clam Sauce

Name: Pressure-Cooker Clam Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 cups.
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

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

Directions

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 9 ingredients to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 2 minutes. Quick-release pressure. Press cancel.
Discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with grated Parmesan cheese and additional lemon juice and parsley.