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Mothership Clams Cioppino Recipe

Delicious clams, beer, garlic, and lemon come together to make a seafood dish that will make you say, "Fuck, that's delicious."
Clams Cioppino
Foto af Brayden Olson

"There's gonna be a little roasting action going on in there so it's gonna taste like a cioppino."

Servings: 4
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.