Clams in a white wine sauce is a restaurant starter made in one pot in fifteen minutes. Garlic softens in olive oil before lemon juice, wine, broth, and basil build a fragrant bath for the clams. They steam open in four minutes and land in bowls swimming in their own glossy broth.
Clams in a White Wine Sauce
(Total Time: 15 MIN| Serves: 4)
Ingredients:
2 cups (480 ml) Veggie Broth
¼ cup White Wine
2 tsp minced Garlic
2 tbsp. (30 ml) Lemon Juice
2 ½ pounds Clams
¼ cup Olive Oil
¼ cup chopped Basil
Directions:
- Heat the oil in your Instant Pot on SAUTE.
- Add garlic and cook for 1 minute.
- Stir in the lemon juice, white wine, broth, and basil.
- Bring to a boil.
- Place the clams in the steamer basket and lower it into the pot.
- Close the lid and cook for 4 minutes on HIGH.
- Serve drizzled with the cooking liquid.
- Enjoy!
Per Serving (Calories 224| Total Fats 15g | Net Carbs 5.7g | Protein 16g |Fiber: 0.1g)
Pro Tips
- Scrub the clams and soak them in cold water beforehand so any grit stays in the bowl, not in your beautiful wine sauce.
- The sauce comes to a boil before the clams go in — that head start is what emulsifies the olive oil and wine into one glossy broth.
- Four minutes at high pressure is the whole cook; over-steamed clams turn to rubber no matter how good the sauce is.
- Discard any clam that stays shut after cooking — it was dead before it hit the pot and it is not safe to eat.
Frequently Asked Questions
What wine should I use for the sauce?
A dry white you'd happily drink — Sauvignon Blanc or Pinot Grigio. Avoid anything labelled cooking wine; it turns the broth harsh.
Can I use frozen clams?
Pre-shucked frozen clams work — add them with their liquor at the end and heat through for a minute, since they need no opening.
How do I store leftovers?
Shuck the clams and store them in the broth for one day; the broth reheats beautifully but the clams toughen with each reheat.
What should I serve with it?
Crusty paleo bread for the broth is non-negotiable, or spoon it over zucchini noodles for a fuller main course.
Recipe Card
Ingredients
Method
- Heat the oil in your Instant Pot on SAUTE.
- Add garlic and cook for 1 minute.
- Stir in the lemon juice, white wine, broth, and basil.
- Bring to a boil.
- Place the clams in the steamer basket and lower it into the pot.
- Close the lid and cook for 4 minutes on HIGH.
- Serve drizzled with the cooking liquid.
- Enjoy! Per Serving (Calories 224| Total Fats 15g | Net Carbs 5.7g | Protein 16g |Fiber: 0.1g)
