Clams are probably my absolute favorite type of seafood. I could be toss up between crab and clams. Years ago when we lived closer to the sea we frequented a restaurant that had drunken clams on the menu. We loved them! I learned to make them at home just the way they did with not only whole clams but chopped clams in an amazing broth. It was so good!
What makes these different from just plain old steamed clams is they simmer in the broth and are so incredibly flavorful! No dipping butter needed! Also you get to enjoy those extra bonus pieces of chopped clams in the broth as you dip your bread. I try to only use local clams from where I grew up like LaMonica brand can clams or these Cape May Chopped clams( which by the way I actually found in the Dollar story in Ohio). You can use what you can find. Both come from the Jersey shore and processed there. You can even serve this recipe over a bed of cooked pasta to make a hearty meal.
So for a while we forgot about them. Probably because we don’t have easy access to fresh seafood here in the Midwest. However when ever we head back to the Jersey shore we stock up on seafood. Everything from crab cakes, crabs, shrimp, fresh scallops and clams. So just the other day we returned from a visit and brought home a 50 ct bag of little neck clams to cook up our favorite Drunken Clams.
I really wanted to try to master them in the Instant pot. Heck we have done crab legs, we should be able to do clams. Well I did and it’s so easy and they cook perfectly! Just saute up the butter, olive oil and garlic, add the other ingredients and cook under pressure for 1 minute. That’s it. This is so easy and good, to top it off I serve it with some crusty italian bread to dip in the broth.
So here is my secret recipe for these yummy sea creatures! I hope you enjoy this recipe. Please check out my other Instant Pot Recipes here.
What is your favorite seafood meals?
Drunken clams
Ingredients
- 50 whole little neck or cherry stone clams
- 1/2 stick butter
- 3 tbs olive oil
- 6 whole cloves garlic chopped
- 1/2 cup white wine
- 2 cups of chicken broth
- 2 8oz cans chopped clams
- 1 cup grape or cherry tomatoes cut in half
- Fresh chopped parsely
Instructions
- Place clams in a bowl with cold water and let soak to remove any sand
- Put Instant pot on Saute. Melt Butter and add olive oil and garlic. Saute for 1 minute until garlic infuses the butter/oil mixture.
- Add white wine and saute about 1 minute.
- Add canned clams with juice and chicken broth.
- Place clams in pot. Secure the lid and cook on Manual pressure for 1 minute. Quick Release.
- Place in your bowl and top with fresh chopped parsley
- Serve with crusty bread for dipping.
