Grilled Clams with Infused Buttery Garlic Breadcrumbs
- 1 clove garlic, minced
- 4½ teaspoons unsalted cannabutter*
- 1½ teaspoons olive oil
- ½ cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- Zest of ½ lemon
- ⅛ teaspoon kosher salt
- 24 littleneck clams, scrubbed
Saute garlic with butter and oil in large skillet until translucent and fragrant, 1 to 2 minutes. Stir in breadcrumbs; cook, stirring often, until toasted, 2 to 3 minutes. Off heat, add parsley, lemon zest and salt; when cool, transfer to a storage container.
At beach: Heat grill to high. Scatter single layer of clams across grill. Cover; grill until clams open, 6 to 8 minutes. Using tongs, transfer clams to platter, taking care not to spill liquid from shells. Sprinkle with reserved breadcrumbs. Makes 4 to 6 servings, each about 8.5 to 14.4 mg THC based on a 15 percent strain.
Adaptation of Olivia Mack McCool’s recipe for GFF Magazine, reprinted with permission