Light and Creamy Clams

What You Need:

1 C of water
1 C dry white wine
2 t of minced garlic
8 lbs. clams
4 T of cream

How to Make It:

Place the water, wine and garlic into the pressure cook and stir to blend.
Add the clams carefully and bring the cooker to high pressure over medium heat.
Cook for 3 minutes then reduce the pressure quickly under running cold water.
Remove the claims with a slotted spoon to a serving dish.
Boil the remaining broth until it is reduced to half the amount.
Gently stir the cream into the remaining broth.
Pour the sauce over the claims before serving.

Pressure cooking saves a lot of time. Foods cooked in a pressure cooker retain more vitamins than when cooked on top of the stove or in the oven. Steam removes more of the oxygen from the food than most normal cooking methods.

Makes 8 servings