Clam Sauce
- 4 tbsp Butter
- 2 tbsp Olive Oil
- 1/2 cup Onion, finely chopped
- 8 oz Mushroom, fresh, chopped
- 2 cloves Garlic, minced
- 2 cans whole Baby Clams
- 1/2 cup Water
- 1/4 Sherry
- 2 tsp Lemon Juice
- 1 Bay Leaf
- 3/4 tsp dried Oregano
- 1/2 tsp Garlic Salt
- 1/4 tsp White Pepper
- 1/4 tsp Italian Seasoning
- 1/4 tsp Black Pepper
- 2 tbsp Parsley, fresh, chopped
- Hot Cooked Pasta
- Parmesan Cheese
Select setting on a 6-qt electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, cook and stir onions for about 2 minutes. Add mushrooms and garlic; cook 1 minute longer. Press cancel.
Drain clams, reserving liquid; coarsely chopped. Add clams, reserved clam juice and the next 9 ingredients to pressure cooker. Lock lid; close pressure cooker 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.