Sharp Rubber Duck

Cooking with Marijuana

Resources for Growing Quality Medical Marijuana

Canna Clam 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.

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