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5 Quick Clams Recipes For Weeknight Dinners

If you’re looking for a quick dinners during the week-nights, you just came up to the right place, we chose for you the best 5 clams recipes, hope you enjoy.

CLAMS WITH LINGUINE

1 pound dried linguine

½ cup olive oil

Up to 1½ tablespoons minced garlic

¼ teaspoon red pepper flakes

1 cup dry white wine, such as Pinot Grigio

One 14-ounce can diced tomatoes (about 1¾ cups)

24 littleneck clams (8–9 per pound), scrubbed

½ cup loosely packed fresh parsley leaves, chopped

1- Fill a 6-quart stovetop or electric pressure cooker (or a large saucepan) about three-quarters with water and bring to boil by setting the stovetop model over high heat or by turning the electric cooker to its browning or simmer setting. Add the pasta and cook until firm but tender, between 4 and 8 minutes, as the package indicates. Drain the pasta in a colander set in the sink, saving ½ cup of the cooking liquid.

2- Heat the oil in the stovetop cooker set over medium heat or in the electric mode turned to its browning function. Add the garlic and red pepper flakes; cook, stirring all the while, for 1 minute, or until the garlic begins to brown. Add the wine and bring to a full boil, stirring frequently to get any browned bits of garlic up off the bottom of the pot.

3- Pour in the tomatoes; bring back to a boil. Add the clams; toss well.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 2½ minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 4 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal.

6- Unlock and open the cooker. Set the stovetop model over medium heat or turn the electric one to its browning setting. Stir in the pasta and parsley, tossing until heated through and adding a little of the cooking liquid if necessary to moisten the sauce.

CLAMS WITH DILL, LEMON, AND BUTTER

½ cup dry white wine, such as Chardonnay

2 tablespoons fresh lemon juice

2 tablespoons unsalted butter, cut into small bits

1 tablespoon minced fresh dill fronds

1 tablespoon minced garlic

28 littleneck clams (8–9 per pound), scrubbed

1- Bring the wine, ¼ cup water, the lemon juice, butter, dill, and garlic to a simmer in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function, stirring occasionally. Stir in the clams.

2- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 2½ minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 4 minutes.

3- Use the quick-release method to return the pressure in the pot to normal.

4- Unlock and open the cooker. Stir gently before serving in bowls. Discard any clams that do not open.

STEAMED CLAMS WITH TARTAR SAUCE

½ cup regular or low-fat mayonnaise

4 small cornichon pickles, chopped

1 tablespoon drained and rinsed capers, chopped

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

½ teaspoon ground black pepper

28 littleneck clams (8–9 per pound), scrubbed

1- Stir the mayonnaise, cornichons, capers, vinegar, mustard, and pepper in a small bowl to create the tartar sauce; set aside.

2- Bring 1½ cups water to a boil in a 6-quart stovetop pressure cooker set over high heat or in a 6-quart electric pressure cooker turned to the browning or simmer function. Add the clams.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 2½ minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 4 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the pot. Drain the clams in a large colander set in the sink; discard any that have not opened. Serve with the tartar sauce on the side for dipping.

SPICY STEAMED CLAMS

1 cup chicken broth

½ cup dry but light white wine, such as Fumé Blanc

3 tablespoons unsalted butter, cut into small bits

2 tablespoons canned tomato paste

2 teaspoons minced garlic

Up to ½ teaspoon red pepper flakes

28 littleneck clams (8–9 per pound), scrubbed

¼ cup loosely packed fresh parsley leaves, chopped

1- Mix the broth, wine, butter, tomato paste, garlic, and red pepper flakes in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function until the tomato paste is dissolved. Bring to a simmer, stirring occasionally. Stir in the clams.

2- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 2½ minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 4 minutes.

3- Use the quick-release method to bring the pot’s pressure back to normal.

4- Unlock and open the cooker. Stir in the parsley before serving in bowls. Discard any clams that do not open.

CLAMS WITH WHITE WINE AND GINGER

¾ cup fruit-forward white wine, such as Riesling

¾ cup olive oil

2 tablespoons grated fresh ginger 

1 teaspoon minced garlic

½ teaspoon ground black pepper

28 littleneck clams (8–9 per pound), scrubbed

1- Mix the wine, oil, ginger, garlic, and pepper in a 6-quart stovetop or electric pressure cooker. Add the clams and stir well.

2- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while keeping this pressure constant. Cook for 2 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 3 minutes.

3- Use the quick-release method to bring the pot’s pressure back to normal.

4- Unlock and open the pot. Stir gently before serving in bowls. Discard any clams that do not open.