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Clams Zuppa with Unflavored Hemp Oil

If you don’t like shellfish or have an allergy to our hard shelled friends of the sea, then this is not the right recipe for you. For all of us seafood lovers, we are perfectly fine with people that don’t dine on the denizens of the sea. More for us… This classic Italian recipe is enhanced with the benefits of Hemp oil. Flavored Hemp oils like vanilla Hemp or strawberry Hemp are not right for this particular dish though. For zuppa di clams, you need some unflavored Hemp oil.

When it comes to fine dining, the oils you choose to cook with are vital to a flavorful dish that can fill your compliment quota. Typically with seafood, we would choose a subtle delicate olive oil like a Picual. However, while I like to bring out the briny flavor of clams, I don’t mind using a more robust olive oil like a Frantoio. Depending on where the olive tree is from, it will add notes of artichoke, tomatoes or even walnuts. The point is that the unflavored Hemp oil is added seamlessly to this kind of Hemp recipe. Just blend the Hemp tincture in with whatever olive oil you plan on using.


  • Couple dozen well rinsed little neck clams
  • Chopped shallot
  • A few chopped cloves of garlic
  • Chopped fresh parsley
  • Roughly a half cup of a nice dry white wine
  • EV olive oil of your choice
  • Red pepper flakes or super diced jalapenos or a habanero if you live dangerously
  • Little salt and pepper
  • Sugar and Kush Unflavored Hemp oil

You can make this dish almost like it's soup, but a lot of people pour it over pasta. I like food on the healthier side and like to follow the keto diet, which is why we offer so many keto Hemp edibles here. You might consider pouring it over some quinoa or couscous if you really want a base to make the most of the sauce. It’s worth thinking about it especially if you have a number of guests and need to make the most of sauce.


To start, heat your EV olive oil and pure Hemp oil mixture over a medium/high heat. Saute the shallots, garlic, spicy pepper choice and season with salt and pepper to taste until the shallots are blonde. Then throw in the clams and parsley for about 30 seconds or so before adding the white wine. Let it all simmer for 10 minutes or until all the clams are plainly open. Do not overcook the clams or they will get very tough and rubbery. Pour it over pasta or some grain if you want, or just eat it like a soup. It's delicious with the added benefits of Hemp.