Wild nettle, clam and mushroom bone broth ramen

By Chef Sebastian Carosi

 

As a young cannabis enthusiast, I grew up in Rhode Island where clams are kind of a big deal and back when weed was highly illegal. Being coastal and with every ethnic group under the sun living in the Ocean State made for some delicious down-home seafood cooking. We dug both hard and soft-shell clams and used them in every dish imaginable. These were generally cooked on the beach over a fire while my mom and dad got stoned. Some of my favourite dishes were clam stuffies (it’s a Rhode Island thing!), spaghetti alle vongolé, Portuguese clam and linguiça hot pot, fried whole belly clam rolls, and, of course, clam chowder and clam cakes. A true Rhode Islander dips their clam cakes in their clam chowder (Wink! Wink! to everyone out there from Little Rhodie). As an award-winning farm-to-fork chef, I’ve always maintained a close relationship with my childhood bi-valves—the clam. Easy to cook and loaded with nutrition, clams are commonplace in certain regions of the country. Whether it’s clam rolls and chowder in New England, cups of clam nectar in Seattle, or even beer-braised clams in Boston, wild clams are hard to beat. So, if you live near the beach or the ocean, find a local fishmonger selling fresh local clams to fit your fancy or someone to show you a spot to dig your own purple varnish clams.  

 

Throughout the United States, you can usually find little necks, manilas, cherry stones, cockles, steamers, geoducks, quahogs, and razor clams that are readily available for consumption. The abundance of clams in this country means that they don’t cost too many clams—affordable, easy to prepare, and accessible even if you dig your own. Moving from back east to the Pacific Northwest, I quickly learned that ramen was a thing, like a real dish, not some packet of noodles. Glory to a big ass bowl of broth and a dank assortment of additions. Oh, the additions! They can range from a soft set egg, to wilted greens, pork belly, and even seafood. I usually stick to the principle of what grows together, goes together when it comes to my ramen. Here is a recipe for when nettles and clams are in season: Wild nettle, clam, and mushroom bone broth ramen. Whether you’re camping, glamping or just sitting back at home slurpin’ noods and smoking your favourite cannabis strain, please enjoy the gift of homemade cooking!

 

  

 

 

Wild nettle, clam and mushroom bone broth ramen

Prep time: 30 minutes 

Cook time: 20 minutes 

Yield: 2 bowls 

Total THC/CBD: depends on the potency of the products used 

Status: bowl of noods 

From the cannabis pantry: cannabis-infused soy sauce, cannabis-infused sesame oil 

Chef’s strain recommendation: Mendo Breath 

 

Equipment 

2 small sauté pans, 2 small saucepans, medium saucepan, chef’s knife, cutting board, tongs, ladle, 2 ramen bowls & two hungry health-conscious stoners

 

Ingredients

2 tbsp dry mushroom mix (crushed into small pieces)

3 cups bone broth 

1 tbsp chilli paste 

1 tbsp cannabis-infused soy sauce (made in the mb2e) 

1 tsp fresh ginger (chopped fine)

Lion’s mane mushroom powder (optional)

Chaga mushroom powder (optional)

10 medium shiitake mushrooms 

1 tbsp vegetable oil

1 tbsp cannabis-infused soy sauce (made in the mb2e) 

4 oz wild stinging nettles (available at most farmers markets but spinach is okay)

1 tsp vegetable oil 

2 tbsp water

18 small fresh clams 

¼ cup water 

1 tsp cannabis-infused soy sauce (made in the mb2e)

6 oz cooked ramen noodles

½ cup green onions (chopped fine)

2 tsp cannabis-infused sesame oil (made in the mb2e)

2 tsp chilli oil 

 

Preparation

To make the broth: in the large saucepan add the bone broth, crushed mushrooms, chilli paste, cannabis-infused soy sauce, ginger and mushroom powders if using, and simmer over medium heat for 10 to 15 minutes, stirring well to dissolve mushroom powders. Set aside. 

To marinate the shiitakes: heat oil in a small sauté pan over medium heat. Sauté shiitakes for about 2 to 3 minutes on each side. Remove from heat, splash with cannabis-infused soy sauce. Set aside. 

To wilt the nettles: heat the oil in a small sauté pan over medium-high heat until almost smoking hot. Add the nettles and the water and stir occasionally for one minute. Remove from heat, drain, and set aside. 

To steam the clams: in a small saucepan, over medium-high heat, steam the clams in the water and cannabis-infused soy sauce until they open (about 3 minutes). Set aside. Add the clam braising liquid to the broth.

To arrange your ramen situation: divide the cooked noodles into the two large ramen bowls, add 5 marinated shiitakes and 9 cooked clams to each bowl, add 2 oz of wilted nettles, and then fill each bowl with equal amounts of broth. Top each ramen bowl with equal amounts of chopped green onions, as well as, a drizzle of chilli and cannabis-infused sesame oil. Enjoy while hot.

 

 

To learn more about Chef Sebastian Carosi and his approach to cannabis cookery read our exclusive interview, Eat your damn greens! Chef Sebastain talks wildcrafting, cannabis cookery and his respect for the movement’s deep roots. Chef Sebastian generously shared this recipe with Heads Lifestyle. Now get in the kitchen and whip up something delicious! 
 

  

 

 

 

Photos: Chef Sebastian Carosi and Carla Asquith

More about Chef Sebastian Carosi and his projects here

Follow on Instagram at: @chef_sebatian_carosi