Part 16 - Seafood

Cannaclam Chowder

Ingredients
52 ounces minced clams
4 ounces chopped bacon
2 cups finely chopped onion
1 1/2 cups diced carrots
2 quarts water
2 cups chopped celery
2 tablespoons minced parsley
5 cups peeled and cubed potatoes
1 1/2 cups cannabutter
1 1/2 cups all-purpose flour
2 quarts heavy cream
1 1/2 teaspoons salt
1 1/2 teaspoons white sugar
2 tablespoons red wine vinegar

Directions
In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes. Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce. In a Dutch oven melt cannabutter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. Do not boil! When smooth, transfer to the stockpot. Stir in clams, salt, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes. You can buy the minced clams in 6.5 ounce cans, so buy 8 of them.

Dazed Dijon Salmon

Ingredients
1/4 cup cannabutter
3 tablespoons dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) salmon fillets
1 pinch salt
1 pinch cracked black pepper
1 lemon

Directions
Preheat oven to 400º F. In a small bowl, stir together melted cannabutter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Stoned Garlic Clams

Ingredients
50 small clams
2 tablespoons extra virgin olive oil
6 cloves minced garlic
1 cup white wine
2 tablespoons butter
1/2 cup chopped fresh parsley
1/2 ounce cannabis

Directions
Wash clams to remove any dirt or sand. In a large pot, heat oil over medium heat. Add finely ground cannabis and simmer for 5 minutes, strain, and return oil to pot. Add garlic and saute for 1 minute, or until tender. Pour in the white wine and bring to a boil. Reduce mixture until it has reduced to half its original volume. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.