Instant Pot Clambake Recipes

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ONE POT CLAM BAKE



One Pot Clam Bake image

Provided by Bon Appétit Test Kitchen

Categories     Potato     Steam     Dinner     Seafood     Clam     Lobster     Mussel     White Wine     Summer     Birthday     Family Reunion     Healthy     Engagement Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 17

1 750 milliliters bottle dry white wine
2 1/2 pounds small new potatoes, about 1 inch in diameter
8 live lobsters, about 1 1/4 pounds each
8 large eggs
8 ears of corn, husked, halved
4 celery stalks, cut diagonally into 1/2 inch pieces
1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces
2 lemons, quartered, sliced
1 orange, quartered, sliced
1 head of garlic, cloves separated
1 large bunch thyme
4 pounds littleneck, Manila, or steamer clams, scrubbed
2 pounds mussels, scrubbed, debearded
Chile-Thyme Spice Mix
1 cup (2 sticks) salted butter, melted
Special Equipment
You'll need a 30-quart 3-piece steaming pot

Steps:

  • Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
  • Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.

QUICK + EASY INSTANT POT POT ROAST



Quick + Easy Instant Pot Pot Roast image

Make pot roast fit for an elegant dinner party for a weeknight meal. This healthy dish is ready in about an hour.

Provided by DanaAngeloWhite

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs beef chuck roast
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, roughly chopped
1 teaspoon Worcestershire sauce
2 teaspoons dried thyme
1 tablespoon tomato paste
1 cup beef broth
1 lb small potato
3/4 lb carrot, peeled and roughly chopped
1/4 cup chopped fresh parsley

Steps:

  • Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
  • Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
  • Top beef with potatoes and carrots.
  • Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
  • Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
  • If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
  • Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

INSTANT POT® CLAM CHOWDER



Instant Pot® Clam Chowder image

New England-style clam chowder is easy to make and is wonderful on those cold, chilly days. Serve with lots of crusty bread to soak up the last dredges in the bowl. I've chosen not to add any additional salt as the sodium content varies considerably between brands of clams. Taste and add salt at the end, if necessary.

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

3 (5 ounce) cans baby clams
6 thick slices bacon, cut lengthwise first, then into 1-inch pieces
½ cup diced onion
½ cup diced celery
2 cloves garlic, minced
2 cups diced russet potatoes
½ cup shredded carrots, loosely packed
¼ teaspoon freshly ground black pepper
2 sprigs thyme
1 cup half-and-half

Steps:

  • Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid).
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside.
  • Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 17.7 g, Cholesterol 76.2 mg, Fat 11.4 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 403.9 mg, Sugar 1.7 g

KITCHEN CLAMBAKE



Kitchen Clambake image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine

Steps:

  • Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
  • Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

NEW ENGLAND CLAMBAKE, INSTANT POT



New England Clambake, Instant Pot image

This is everything a New England clambake is supposed to be. Complete with seaweed.

Provided by Anna Stockel

Categories     Clams     Healthy oceans     Instant Pot     Mediterranean Diet     Seafood

Time 45m

Number Of Ingredients 18

1 cup filtered water
2 cups dry white wine
4 tablespoons Old Bay Seasoning
1 stalk celery, cut in quarters crosswise
1 sprig parsley
1 sprig thyme
1 bay leaf
1/2 teaspoon whole black peppercorns
6 tablespoons organic unsalted butter, divided
2 bulbs garlic, cut in half crosswise
1 red onion, peeled and quartered
2 small potatoes, halved
1 lb precooked sausage (Andouille, linguica, or kielbasa), cut into 2" pieces
1 package dried Wakame seaweed
2 ears corn, husked and cut into thirds
2 lbs hardshell clams, scrubbed
1 Meyer lemon, halved
crusty sourdough bread

Steps:

  • Place the water, wine, Old Bay, celery, parsley, thyme, peppercorns, and 2 tablespoons butter in the Instant Pot.
  • Insert the steamer basket.
  • Press "Sauté" and "More" on the Instant Pot and bring to a boil.
  • Add the garlic, onions, potatoes, and sausage to the steamer basket, cover with the glass lid, and cook for 15 minutes.
  • Layer some dried seaweed on top of the vegetables and add the corn.
  • Place the clams on top. Cover and continue to cook until clams open.
  • Carefully remove the steamer basket from the pot.
  • Pour the contents of the steamer basket onto a large platter and add broth from the pot, discarding any unopened clams. Sprinkle Old Bay over.
  • Serve right away with crusty sourdough or garlic bread, melted butter, and lemon halves.

Nutrition Facts :

SOUTHAMPTON CLAMBAKE IN A CAN



Southampton Clambake in a Can image

I am a fan of a clambake in the summer, and quite frankly, as often as possible, served anywhere, anytime-not only on the beach. This clam bake in a can method is carefully designed to accomplish that.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound unsalted butter
One 750-milliliter bottle white wine
1/2 cup chopped garlic
1/4 cup chopped fresh tarragon
3/4 cup chopped fresh parsley
1 pound baby Yukon gold or fingerling potatoes, left whole
4 ears corn, peeled and cut in half, husks reserved
Four 1 1/4-pound Maine lobsters
1 dozen littleneck clams
1 pound shell-on jumbo shrimp
1 pound mussels
1 pound sausage
1/2 pound thick-cut bacon, cut into lardons
4 lemons, cut in half

Steps:

  • Place the butter, white wine, garlic, tarragon and 1/4 cup parsley in the bottom of a 10-quart stockpot with insert and place the steaming insert on top. Add to the pot in the following order: potatoes, corn, reserved corn husks, lobsters, clams, shrimp, mussels, sausages, remaining 1/2 cup parsley and bacon. Cover with the lid and turn the heat on high until the liquid boils, then lower the heat and simmer on low until all the contents are cooked but not overcooked, approximately 25 minutes. Serve in the can or pour out onto a large platter. Serve with the lemons on the side.

ONE POT CLAMBAKE



One Pot Clambake image

I have varied her recipe slightly, but credit for this goes to MS! This casual meal is a regular hit at our house! Vary the amount of seafood to feed any size gathering. Can be made outside in a turkey fryer pot for a really huge crowd!!

Provided by Judi Caston

Categories     One Dish Meal

Time 35m

Yield 1 Clambake

Number Of Ingredients 13

1 large onion
6 garlic cloves, minced
4 tablespoons olive oil
fresh ground pepper
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
2 cups white wine
2 -3 cups chicken broth (fine to use stock cubes)
12 small red potatoes
2 -3 ears corn on the cob, cut into 1 to 2 inch rings
1 sausage ring, cut into 2 inch pieces (polish kielbasa etc.)
fresh herbs or dried herbs
fresh seafood (use all or any combo of the following, Clams, mussels, small lobster tails,shrimp, scallops, prawn)

Steps:

  • In a very large stock or pasta pot, sauté onions in olive oil until light brown, add garlic and pepper flakes, green pepper and salt, sauté a few minutes longer.
  • Add wine and reduce by half, add stock.
  • Add potatoes and sausage, cook 10 minutes, until almost cooked through; add corn and herbs.
  • Add seafood last, starting with items that take the longest to cook, shrimp should go into the pot last, cover pot tightly with lid after each seafood addition.
  • Serve immediately from the pot, to retain the heat, large pasta dishes work best.
  • Serve with plenty of hearty crusty bread, for mopping up the "soup".

CLAMBAKE IN A POT



Clambake in a Pot image

Make and share this Clambake in a Pot recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1/2-1 lb kielbasa
1/2-1 lb thick slab bacon, in 2 pieces
3 lbs hard shell clams, washed
3 lbs mussels, well washed and debearded
1 lb tiny new potatoes (or larger waxy potatoes cut into chunks of less than 1 inch)
2 (1 1/2 lb) lobsters
4 ears corn, shucked
melted butter

Steps:

  • Put the meat in the bottom of a very large pot, like a lobster pot.
  • Add in the clams and mussels, then the potatoes.
  • Top with the lobster and corn; add in ½ cup water.
  • Cover and turn the heat to high; cook, shaking the pot a little every few minutes, for about 20 minutes.
  • Remove the lid and carefully (there is danger of scalding) check one of the potatoes to see whether it is done.
  • If not, recover and cook another 10 minutes or so.
  • Put the corn, meat, lobsters on one or more platters; put the clams/mussels in a large bowl and ladle some of the cooking juices over them.
  • Serve, if you like, with melted butter.

Nutrition Facts : Calories 1475.7, Fat 56.4, SaturatedFat 16.7, Cholesterol 706, Sodium 5468, Carbohydrate 69.5, Fiber 4.8, Sugar 7.7, Protein 166.5

INSTANT POT CLAM CHOWDER



Instant Pot Clam Chowder image

Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on the thick side, add another tablespoon of flour after it is done in the pressure cooker. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

4 medium potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
4 garlic cloves, minced
1 bottle (8 ounces) clam juice
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cans (6-1/2 ounces each) minced clams, undrained
2 tablespoons all-purpose flour
1 cup heavy whipping cream
4 bacon strips, cooked and crumbled
Optional: Oyster crackers and fresh thyme

Steps:

  • Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.

Nutrition Facts : Calories 227 calories, Fat 13g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 673mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

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  • Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
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