Sunday, 17 September 2017

Instant Pot Manilla Clams with Bacon



One of my favorite things about the cuisine in the Pacific Northwest is Manilla clams.....everyone who knows me, knows I love Manilla clams! Did you know you don’t have to go to Manila to get manila clams? We have them right here!!

Shellfish are a very healthy choice. Clams are low in fat, high in protein and omega-3 fatty acids. They are also a rich source of potassium, and a very good source of Protein, and if you are watching the waistline, pretty low in calories. Mussels are much the same and very high in iron, but, have a different flavor than Manilla clams.


The first thing to learn is the storage of these succulent shellfish; make sure they stay alive. They need air to breath just like you and me, so if you put them in a plastic bag and seal it and expect them to open when cooked, you will be sadly disappointed. Put them loosely wrapped in plastic until they get home. Once there, they should be fine if you just put them in bowls in the refrigerator, covered with a damp towel. 


Once they are cooked, they should be open, if they are not, throw them out....no, don't pry them open!! My fish market goes through the clams and throws them out if they are not alive, so I am not paying 4.99 a pound for dead clams. My market is Mutual Fish, and they are great. They will ship overnight as well, and they promise me my manilla clams will still be alive!! Yippee!

 JJ's Instant Pot Manilla clams
 serves 4 appetizer

2 lbs. manilla clams
1/2 c. peppered bacon (you can use what you like)
1/2 c. chopped leeks
6 wedges of lemon
1/2 stick of butter
1/4 c. olive oil
2 cloves of garlic, chopped 
1 c. any dry white wine
3 sprigs of thyme
 
Turn the Instant Pot to saute and heat. Add the bacon and cook until the edges of the bacon are browned.



Add chopped garlic and diced leeks.



Rinse the clams under cold water. Drain and make sure they are all closed before adding to the IP. 
Discard any that are open.

Add the clams to the IP, pour in the wine, adjust the valve to closed and turn the IP to Pressure cook on high and timer to 2 minutes. When finished, do a Quick Release.

Closed valve
 



 Add the lemon, thyme and butter. The heat from the clams will melt the butter into the yummy broth! I serve with a crusty bread, white wine and a green salad! Enjoy!


Back home to the Pacific Northwest briefly! We will settle down our "jet lag" in 3 days! In those three days, I will do my civic duty and go into "jury duty", take my 97 year old Mom to the doctor, watch a little football and prepare "Aria" for another "Glamping" trip to Chelan! My son reserved several spaces for us and friends. Can't wait!!




No comments:

Post a Comment

Please leave a suggestion or comment for me! I would love to respond to it!