Instant Pot Clam and White Wine Broth

Name: Instant Pot Clam and White Wine Broth
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs (900 g) littleneck clams, scrubbed and rinsed; 1 cup (240 ml) dry white wine; 4 cups (960 ml) water; 1 medium (150 g) yellow onion, finely diced; 6 cloves (20 g) garlic cloves, minced; 2 tablespoons (30 ml) extra-virgin olive oil; salt, to taste; black pepper, to taste, freshly ground; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (10 g) fresh flat-leaf parsley, finely chopped (optional); ½ lemon (70 g) lemon, cut into wedges, for serving (optional)

From the MyKitchenBank Kitchen

A light, briny Italian-style broth that brings out the sweet minerality of clams. The Instant Pot cooks them to tender perfection in minutes, their natural juices melding with white wine, garlic, and onion into an elegant, aromatic broth. Finished with fresh parsley and served with crusty bread, it's simple enough for weeknights yet special enough for guests.

Prep: 15 min
Cook: 10 min
Wait: 15 min
Total: 40 min
Makes: 1½ quarts broth with clams; serves 4 as a main course or 6 as a starter

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Steps

Before you start

Scrub all clams under cold water and discard any that won't close when tapped—these are dead and unsafe
Choose a dry white wine you'd drink (Pinot Grigio, Sauvignon Blanc, or Vermentino work beautifully)
Ensure your Instant Pot is in working order and the sealing ring is clean

1
Clean the clams
- Scrub each clam under cold running water with a stiff brush to remove sand and grit.
- Discard any with cracked shells or those that don't close when tapped firmly.
- Place in a colander to drain.
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Ready when: All clam shells are closed and the clams are clean
Tip: Discard any clams that stay open—they're dead and not safe to eat.
2
Sauté onion and garlic
- Set Instant Pot to sauté mode on medium-high heat.
- Add 2 tablespoons olive oil.
- Once shimmering (about 1 minute), add the diced onion.
- Cook 2–3 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook 1 minute until fragrant and light golden.
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Ready when: Onion is translucent and softened, garlic is fragrant and light golden
Tip: Don't let garlic burn—it will taste bitter. If it begins browning too fast, add the wine immediately.
3
Deglaze and reduce wine
- Pour in 1 cup white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Simmer for 1–2 minutes to reduce the wine slightly and cook off the raw alcohol taste.
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Ready when: Wine has reduced slightly; the smell should be mellow and not harsh
Tip: The deglazing step releases fond (browned bits) from the pot, adding deeper flavor to the broth.
4
Add water and spices
- Pour in 4 cups water.
- Stir to combine.
- If using red pepper flakes, add ¼ teaspoon now for a subtle background heat.
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Ready when: Liquid is mixed together
5
Add clams and seal Instant Pot
- Add all cleaned clams to the broth, stirring gently a few times to make sure they're in the liquid.
- Press the "Cancel" button to turn off sauté mode.
- Close the lid firmly and move the pressure release valve to the "Sealing" position.
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Ready when: Lid is sealed, valve is in Sealing position, sauté mode is off
Tip: Don't worry if not all clams are fully submerged at the start—the steam will cook them all.
6
Cook clams under pressure
- Set Instant Pot to cook on high pressure for 5 minutes.
- The pot will take about 5 minutes to build pressure before cooking begins.
- Once the timer sounds, carefully move the pressure release valve to "Venting" for quick release.
- Wait until all steam has fully escaped, then carefully open the lid.
- Discard any clams that haven't opened.
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Ready when: All (or nearly all) clam shells have opened wide; any clams that remain firmly closed should be discarded
Tip: Do not force any unopened clams open—they must open naturally on their own to be safe. Any clam that opens during cooking is perfectly safe to eat.
7
Season the broth
- Taste the broth.
- It should already have good minerality and salt from the clams, but add a small pinch of salt and several grinds of black pepper if needed.
- Stir in ¼ cup chopped fresh parsley if using.
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Ready when: Broth tastes balanced and savory, parsley is evenly distributed
Tip: Add salt gradually—the clams release plenty of natural minerality, so you may need less salt than expected.
8
Serve hot with bread
- Ladle the broth and clams into serving bowls.
- Serve immediately while steaming hot, with lemon wedges on the side and crusty bread for dipping.
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Ready when: Clams are in bowls and still steaming
Tip: Serve immediately for the best flavor and temperature.

Good to know

Tips

Discard any unopened clams—they're not safe to eat. Conversely, any clam that opens during cooking is perfectly fine.
Taste the broth before adding salt; clams release plenty of natural minerals and the broth may already be salty enough.
Use a white wine you'd drink straight—it makes a real difference in the final flavor.
This broth is versatile: toss it with pasta, serve over creamy polenta, pour it over grilled fish as a sauce, or sip it on its own with crusty bread.

Make ahead

You can prep the clams and chop the vegetables up to 4 hours ahead, storing them separately in the refrigerator. Cook the broth the same day for best results.

Storage & reheating

Room temperature: up to 1 hour (seafood broths are not safe longer than this). Refrigerator: up to 3 days in an airtight container with clams in the broth. Freezer: up to 2 months (freeze broth only; clams become rubbery when frozen and reheated). Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of water to prevent scorching.

Substitutions

littleneck clams → Manila clams or cherrystone clams. Manila clams are smaller and cook in 3–4 minutes instead of 5. Cherrystone clams are larger and may take 6–7 minutes. Adjust pressure-cooking time accordingly, using the same total weight of 2 lbs.
dry white wine → Sauvignon Blanc, Vermentino, Pinot Grigio, or other dry white wine. Avoid oaky or heavily buttered wines; choose something crisp and minerally to complement the briny clams.
fresh flat-leaf parsley → Fresh basil, oregano, or chervil. Use the same amount. Fresh herbs can be stirred in at the end or used as a garnish.
red pepper flakes → Omit entirely, or use a pinch of fresh thyme or a grating of Parmigiano-Reggiano cheese. Thyme adds earthiness, cheese adds richness. Both offer different but delicious flavor profiles.