I love this recipe because it’s amazingly simple and produces terrific results. The clams are steamed in white wine with lots of garlic, some spices, and lemon, and they emerge from the pressure cooker tender and delicious.

SERVES 4

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 10 garlic cloves, minced
• 1 tablespoon Old Bay seasoning or seafood seasoning, such as Penzeys
• 3 cups dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 1 large lemon, sliced crosswise ½ inch thick, plus lemon wedges for garnish
• 3 to 4 pounds littleneck clams, scrubbed

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the garlic and Old Bay seasoning and sauté for 2 minutes, or until fragrant.
3. Add the wine and lemon slices, and stir to blend.
4. Arrange the trivet and steamer basket in the bottom of the pressure cooker.
5. Pile the clams in the basket.
6. Lock the lid in place and cook at high pressure for 4 minutes.
7. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. Discard any unopened clams.
9. Strain the stock through cheesecloth to catch any sand.
10. Transfer the clams to a serving bowl and serve with lemon wedges and the strained clam stock.
11. (Freeze any leftover stock to make your favorite fish stew or chowder.)