Recipe courtesy of Rocco DiSpirito
Clam Chowder Jalapeno Poppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 45
- Saturated Fat
- 22
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 22
- Cholesterol
- 125
- Sodium
- 922
- Total: 1 hr 5 min
- Active: 40 min
Ingredients
1 dozen littleneck clams
9 ounces full-fat cream cheese, at room temperature
2/3 cup shredded Cheddar
1/3 teaspoon chili powder
2 scallions, finely chopped
1 lemon, zested, plus 2 lemons, halved
Kosher salt and freshly ground black pepper
12 large jalapenos, split but not fully halved and seeded
6 slices bacon, halved
Directions
- Preheat the oven to 375 degrees F. Place a wire rack inside a sheet pan.
- Bring a medium saucepan of water to a boil. Carefully add the clams to the boiling water and cook for 10 seconds. Remove from the boiling water and set aside until cool to the touch. Open, remove the clams from the shells and finely chop. Set aside in a medium bowl.
- Add to the same bowl the cream cheese, Cheddar, chili powder, scallions, lemon zest and salt and black pepper to taste, and mix to combine. Spread the cream cheese mixture evenly in the boats of the halved jalapenos. Wrap each jalapeno in a piece of bacon and skewer with toothpicks to keep the bacon secured.
- Place the wrapped jalapenos on the wire rack. Bake until the bacon is browned and crisp and the cheese has melted, 15 to 20 minutes. Allow to cool for 5 minutes before plating and serving. Garnish the platter with lemons.