Photography by Paul Lowe

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