Instant Pot Steamed Clams

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This is the best Instant Pot clams recipe ever. Have a great dinner in only 10 minutes total using simple ingredients 🙂

Clams are usually something you eat at your favorite restaurant or on holiday at a seaside resort, but you can also easily cook them at home, especially with the help of your Instant Pot.

Try them with a delicate dressing made with white wine and lemon juice to enjoy a gourmet dinner at home anytime you want!

Serve as an appetizer or over rice or pasta for a complete meal.

This recipe can serve 8 people (or 4 hungry ones).

Can I half the recipe?

Sure. You can make 1 lb of clams instead. Use ¼ cup of butter, ¼ cup of lemon juice and ½ cup of wine.

Same cooking time.

Instant Pot Seafood Recipes

Instant Pot Shrimp Boil

Instant Pot Lobster Tails

Instant Pot Halibut

Instant Pot Cod

Instant Pot Sea Bass

Instant Pot Octopus

More ideas? check out the Instant Pot seafood recipes page.

Instant Pot Steamed Clams

One of the most delicious seafood recipes that you can make in an Instant Pot.
4.66 from 98 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American
Keyword: clams, seafood
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8
Author: Corrie

Ingredients

  • ½ cup melted butter
  • 3 cloves garlic
  • 1 cup white wine melted
  • 2 lb clams
  • ½ cup lemon juice
  • salt and pepper to taste

Instructions

  • Press "saute" and add butter.
  • Add garlic and saute for 1 minute until brown.
  • Add white wine and saute for another 2 minutes.
  • Add clams, lemon juice, salt and pepper and stir.
  • Close the lid and cook at high pressure for 3 minutes.
  • When cooking time is complete, do a quick pressure release.
  • Serve and enjoy 🙂

Nutrition

Calories: 146kcal Carbohydrates: 3g Protein: 3g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 36mg Sodium: 205mg Potassium: 53mg Fiber: 1g Sugar: 1g Vitamin A: 407IU Vitamin C: 6mg Calcium: 16mg Iron: 1mg

Notes

Don't forget to carefully clean your clams before cooking.
Instead of 3 minutes and quick release, you can cook for 2 minutes and then wait for a natural release.
You an decrease the amount of butter to ¼ cup.
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!
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24 thoughts on “Instant Pot Steamed Clams

  1. Absolutely delicious. Just as if we’re made the Italian way like my SIL does. Broth can be used to dip bread in or anything else you’d prefer. 2nd x using this method. Thks

    1. These are relatively small clams, like littlenecks. This method will work with any size clam though!

  2. Great little recipe and some nice suggestions. I would also add the zest from the lemon after it's cooked. It will really bring out the flavor of the lemon and not just the acidity. Too many people just toss the rind or lemons and limes. It's a shame because there is so much flavor in the oils of the zest.

  3. If you find the clams are "gritty' then before you cook - layer them on a cookie sheet and sprinkle with bread crumbs. As they eat the bread crumbs the "sand" will be pushed from their bellies, and you will have much "fluffier" clams! That's I trick I learned growing up in Massachusetts!

    1. I’ve always used pepper to make them “sneeze” as my nana would say also grew up in Massachusetts

  4. I don't drink, so I don't have wine in the house. Can I use white Sherry vinegar instead? Also, do I have to worry about stacking the clams on top of each other? I've seen other stovetop recipes that say put them in a single layer or bad things will happen. Thanks!

    1. If you don't drink wine, I would recommend using clam juice, fish stock or chicken stock in place of the wine. You could also add some Sherry vinegar but I would not add a whole cup-- just a few tablespoons or it will taste too vinegary in my opinion. And that's a good point about a single layer, especially if you have a smaller Instant Pot! If they are overlapping a little bit that's ok but should be 1-2 layers only. If it's more than that, you may want to cook in batches for even cooking and allowing the shells to open.

  5. Ive made this a few times so far. I dont actually measure much, and I always add a little shrimp stock after the wine. But it is SOOOO good! I'm sure it would be wonderful if you followed directions too.

  6. I think the whole point of the instant pot, in my opinion, is a "set it forget it" kind of thing. Lol. So who cares if the 2 minute cook time actually takes about 10 minutes. I just got done with this receipt and it's a good easy one. I actually add shallots to mine as well. I'm from Rhode Island.....I highly suggest looking into making clam cakes or stuffies after you cook the clams.

  7. It takes much longer than 15 minutes. The instaPot takes a very long time to build pressure just for two minutes of cooking.

    1. Instant Pot indeed needs some time to build enough pressure to start cooking. In my first recipes, I used to add this time to the cooking & total time in the recipe details.
      However, it really made the users confused and I got many comments like "why you say 'cook for 10 minutes' while you mention that the cooking time is 25 minutes? What is the right time? What should I do? What is an Instant Pot? Who am I ? Why the earth rotates? etc. So I changed it and now I'm showing only the actual cooking time to prevent confusion.

      1. Seems most people who have an Insrant Pot would know to account for this prep time so it makes sense to me to only lost actual cook time

        1. Yes, and the time it takes to build pressure also varies based on the size of your model and the size of the batch you're cooking. Makes it tough to accurately estimate.

  8. This was so delicious. The only thing I changed was leaving mixed garlic in the pot before adding wine. Sooooooo delicious!!!

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