Cannabis Clam Chowder
Ingredients
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3 tbsp 3 tbsp Cannabis-infused butter
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2 piece 2 piece Onions
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3 cloves 3 cloves Garlic
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600 g 21.2 oz Main ingredient (vegetables or meat)
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1.2 L 1.2 L Broth
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150 ml 10.1 tbsp Cream or coconut milk
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1 tsp 1 tsp Salt
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1 tsp 1 tsp Spices as per recipe
Decarboxylation Guide
Activate THC before cooking — Read the full guide →
Instructions
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1Open clams and make stock: Soak 2.2 lbs fresh littleneck or Manila clams in cold salt water for 30 minutes (to release sand). In a large pot with 3/4 cup (200ml) white wine and a bit of water over high heat with a lid, simmer for 5–7 minutes until all clams open. Discard any that remain closed. Remove clams from shells and chop roughly. Strain cooking liquid through fine cheesecloth (to remove sand) — this is your clam broth, the heart of the chowder.
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2Build the base: Render 5.3 oz (150g) bacon lardons in a heavy pot (preferably cast iron) without added fat until crispy. Remove bacon. In the bacon fat: finely dice 2 onions + 3 celery stalks and sweat over medium heat for 8–10 minutes until soft (do not brown). Add 1.4 oz (40g) cannabis-infused butter + 3 tbsp flour, sweat for 2 minutes while stirring — the raw flour taste must completely disappear.
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3Build the chowder: Stir in the strained clam broth (about 1¾ cups / 400ml) and 1¾ cups (400ml) chicken stock. Stir twice to prevent lumps. Add 1.3 lbs (600g) waxy potatoes (diced into ⅝-inch / 1.5cm cubes). Bring to a boil, then simmer over medium heat for 15 minutes until potatoes are soft. Add 1 tsp fresh thyme and 2 bay leaves while simmering.
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4Incorporate cream and clams: Stir in 1¼ cups (300ml) heavy cream, warm but do NOT boil. Add the chopped clams — only heat for an additional 2–3 minutes. Overcooking clams makes them tough and rubbery. Return bacon pieces to the pot. Season with salt, white pepper, and a dash of Tabasco. Cannabis dosing: Cannabis-infused butter in Step 2 ensures even distribution; fat + cream = optimal absorption.
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5Serve New England style: In deep bowls with freshly baked sourdough bread or classically in a hollowed-out bread bowl. Top with freshly chopped parsley and chives. Optional: Stir in a splash of sherry at the end. Important: Never freeze chowder (cream will curdle). Cannabis onset: 60–90 minutes through the fat-cream matrix.
Video
Pro Tips
- Incorporate cannabis-infused butter evenly. Adjust dosing — start with less rather than more.
Nutrition (estimated per serving)
240
Calories
12g
Fat
20g
Carbs
8g
Protein
Based on category averages. THC content depends on your strain and infusion method.
Frequently Asked Questions
How long do edibles take to kick in?
Cannabis edibles typically take 30–90 minutes to kick in, depending on your metabolism, body weight, and whether you've eaten recently. Always wait at least 2 hours before consuming more to avoid overconsumption.
How do I calculate the THC dosage for Cannabis Clam Chowder?
Use our THC Edibles Calculator to calculate the exact THC mg per serving based on your strain's potency and the amount of cannabis used. A common starting dose for beginners is 5–10 mg THC per serving.
How do I store Cannabis Clam Chowder leftovers?
Store cannabis edibles in an airtight container, refrigerated, for up to 5 days. Always label clearly with the THC content and keep away from children and pets.
What is the best cannabis strain for cooking edibles?
For cooking, strains with a balanced THC/CBD ratio and earthy, herbal flavor profiles work best. Popular choices include Blue Dream, Pineapple Express, and Girl Scout Cookies. Always decarboxylate before infusing.
Important: For educational purposes only. Cannabis laws vary by location. Legal use only. New to edibles? Start small, wait at least 2 hours before consuming more.
