Ingredients:
25-30 little neck clams
4 tbsp butter
8 cloves of garlic, minced
1/4 cup extra virgin olive oil
3 tbsp lemon juice
1 large shallot, chopped
3 cups of broth (you can use chicken stock or the clam juice from the cans)
1/2 cup of dry white wine (Chardonnay, Sauvignon Blanc, or white cooking wine)
1 tsp dried oregano
16 oz / 1 box of linguine
25-30 little neck clams
4 6.5 oz cans of minced clams with juice
*To clean your clams, wash the outside of the shells thoroughly and scrub off any external debris. In a big bowl, add 2 tbsp of salt for 4 cups of cold tap water and whisk together so that your salt dissolves. Then move the rinsed clams to your saltwater solution and let them sit while you prep your other ingredients—at least 15 minutes, max 30.
Directions:
1. Press the “Saute” button on your Instant Pot and add 1 tbsp of extra virgin olive oil. Add the shallots and cook for 1-2 minutes. Then add your minced garlic and saute until it turns golden brown (~1 min.)
2. Add butter and saute until the butter is completely melted. Pour in the olive oil.
3. Pour in your white wine and let it simmer for 3 minutes.
4. Add the cleaned clams and squeeze the lemon juice. Close the lid and cook on high pressure for 3 minutes.
5. When the cooking time is up, do a quick release. Once done, remove all the cooked clams.
6. Add your minced clams and juice to the instant pot. Squeeze more lemon juice if desired.
7. Break the linguine in half and let it submerge complete in the sauce. Close the instant pot lid and pressure cook on high for 6 minutes (for al dente.) Once done, quick release.
8. Press “Saute” on medium heat and add parsley. Stir until the soup thickens (5 minutes or less.) Top wiith Parmesan cheese and red pepper flakes. Salt and pepper to taste – I didn’t have to use salt at all because I used salted butter and because I cooked fresh clams in the broth! Serve and enjoy!
