The citrus of the lemon and the richness of the chardonnay play so nicely against the brininess of the littleneck clams. This dish is a light and ideal lunch for a beautiful summer day. And, the good news is, you’ll have chardonnay leftover from the recipe to enjoy a crisp glass of wine with your meal.
• Hands-On Time: 5 minutes
• Cook Time: 8 minutes
Serves 4
1 tablespoon avocado oil
2 shallots, diced
1 clove garlic, quartered
1/2 cup chardonnay
2 medium lemons
1/2 cup water
2 pounds fresh clams, rinsed and purged
1/2 cup chopped fresh Italian flat-leaf parsley
1 Press the Sauté button on the Instant Pot®. Heat oil. Add shallots and sauté 3–5 minutes until translucent. Add garlic and cook 1 minute.
2 Add wine, juice of 1 lemon, and water to pot. Insert clams. Lock lid. Press the Manual or Pressure Cook button and adjust time to 2 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Transfer clams to four serving bowls and top with a generous scoop of cooking liquid and parsley. Serve a quarter of lemon with each bowl. Discard any clams that do not open.
To purge your clams of any residual sand, soak your clams in water with 1–2 tablespoons of cornmeal for 20 minutes. Scrub, rinse, and drain until there is no more sand.