"There's gonna be a little roasting action going on in there so it's gonna taste like a cioppino."
Prep time: 30 minutes
Total time: 45 minutes
2 whole heads garlic
1 whole Spanish onion, chopped into pieces
1/2 leek, cleaned and finely shaved
1 pound fresh clams, scrubbed
2 lemons, cut into rings
2 drinking beers of your choice (I used Sierra Nevada)
1 pound cooked purple Peruvian potatoes, cut up into cubes
Author's Note: We made these clams with a custom glass pipe that we created, but if you don't have access to that, you can use a large pot.
1. Heat the oil in a very large pot over medium heat. Add the garlic, onion, and leeks and sauté until the onion is translucent, about 8 minutes. Add the clams, lemons, and beers to the pot, cover, and cook until the clams begin to open, about 5 minutes.
2. Add the potatoes, drizzle with a beautiful extra virgin olive oil, and a sprinkle of sea salt. Enjoy immediately.