PRESSURE-COOKER CLAM SAUCE

Pressure-Cooker Clam Sauce image

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

Provided by Taste of Home

Time 15m

Yield 4 cups.

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 138 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 580mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.