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Cure Your Cravings With Some THC Bay Scallop Chowder

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4 from 1 vote

Cure Your Cravings With Some THC Bay Scallop Chowder

Author: John A. Collins

Prep Time 15

Cook Time 30

Servings: Servings

Course Lunch/Dinner

Cuisine American

Keyword Edibles, THC Bay Scallop, THC Bay Scallop Chowder, THC Chowder, THC Scallop Chowder

Ingredients

2 Teaspoons of Cannabis-Infused Olive Oil
1 Tablespoon of Fresh Tarragon Chopped
1 Pound of Bay Scallops
Salt To Taste
Ground Pepper To Taste
1 Teaspoon of Lemon Zest
1 Red Fresno Chile Pepper Diced
½ Cup of Heavy Whipping Cream
1 Pinch of Cayenne Pepper
1 Cup of Yukon Gold Potatoes Cubed
1 Cup of Low-Sodium Chicken Broth
1 Bottle of Clam Juice 8 oz.
2 Cloves of Garlic Minced
1 Rib of Celery Diced
½ Yellow Onion Diced
2 Slices of Bacon Small Pieces

Equipment

Skillet

Allow me to set the scene. You are dining at a waterfront seafood restaurant. It’s a gorgeous day. Suddenly, a waiter approaches and places a bowl full of oceanic amazingness in front of you, and offers up a “Stoned Appetite…” as he marches away. And, when you look down, all you see is a delectable helping of THC Bay Scallop Chowder, and your day is instantly better.

Sounds pretty good, right? Well, prepare to make that dream a full-blown reality with this recipe for homemade THC Bay Scallop Chowder. And if you’ve thought that weed and seafood can’t mix, this chowder is here to prove you wrong in the most delicious way possible.

So, if you’re ready to take on this sincerely simple seafood recipe, you’ll need to get your hands on the following critical ingredients:

Instructions

For this recipe, you’ll want to start off by heating your cannabis-infused olive oil in a skillet placed over “Medium” heat.
Toss in your bacon, and stir those pieces around, as it cooks for 3-5 minutes. Once it’s turned a subtle shade of brown, you can add in your onions, and stir everything up as it cooks for another 3-5 minutes.
When they are translucent and soft to the touch, you can stir in your garlic and celery. Continue to cook everything together for another minute, by that time, you should be able to smell an amazing aroma in the air.
Next, you’ll want to pour your chicken broth, clam juice, black pepper, cayenne pepper, and potato cubes into that bacon-and-onion mixture.
After bringing those contents to a simmer, you’ll want to reduce the heat to a “Medium-to-Low” setting, and cook everything, until you see the potatoes on the verge of being tender. Which, in my experience, usually takes 15 minutes or so.
When that happens, stir in your chile pepper and cream. Bring everything back to a solid simmer, and cook everything until the spuds become fully tender, which shouldn’t take more than 5 minutes. At which point, you can season with your desired amount of salt and lemon zest.
Next, you’ll want to stir in your scallops, and cook the entire batch of greatness over “Medium” heat. Keep that up until the scallops are white and tender, and that doesn’t take more than a few minutes, so be vigilant during this part of the process.
When you see that, remove everything from the heat, and gradually stir in your tarragon, before serving up portions of this chowder to all of your stoner friends.