I absolutely love littleneck clams in a herb and white wine garlic sauce sprinkled with a little salty bacon. You definitely cannot serve this dish without a lovely crusty fresh bread to soak up all that cannabis infused clam sauce!
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves 2 as an entrée or 4 as an appetizer
2 tablespoons butter
3 garlic cloves, minced
1/4 cup bacon, diced
1 cup white wine
1 tablespoon lemon juice
3 dozen littleneck clams, rinsed and scrubbed
3 tablespoons cannabutter
1/3 cup chopped fresh Italian parsley
In a large pan, melt the butter over medium heat.
Add the garlic and bacon. Cook for about 2 minutes or until the garlic becomes fragrant and the bacon is browned.
Add the white wine and lemon juice and bring to a boil.
Next, reduce the heat to medium low and add the clams and cannabutter. Cover the pan and cook for about 8 minutes or until the clams have opened. Shake the pan occasionally while steaming the clams.
Discard any clams that do not open and sprinkle the clams with parsley.
Serve over pasta or with fresh crusty bread.