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Pressure-Cooker Clam Sauce

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

  • 1. 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.
  • 2. 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.
  • 3. Discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with grated Parmesan cheese and additional lemon juice and parsley.

Nutrition Facts

1/2 cup: 138 calories, 10g fat (4g saturated fat), 40mg cholesterol, 580mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 7g protein.

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