Ingredients
4 tablespoons butter2 tablespoons olive oil1/2 cup finely chopped onion8 ounces fresh mushrooms, chopped2 garlic cloves, minced2 cans (10 ounces each) whole baby clams1/2 cup water1/4 cup sherry2 teaspoons lemon juice1 bay leaf3/4 teaspoon dried oregano1/2 teaspoon garlic salt1/4 teaspoon white pepper1/4 teaspoon Italian seasoning1/4 teaspoon pepper2 tablespoons chopped fresh parsleyHot cooked pastaGrated Parmesan cheese, optional
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, cook and stir onion 2 minutes. Add mushrooms and garlic; cook 1 minute longer. Press cancel.
Drain clams, reserving liquid; coarsely chop. Add clams, reserved clam juice and the next 9 ingredients to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 2 minutes. Quick-release pressure.
Discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with grated Parmesan cheese and additional lemon juice and parsley.
