Rocco DiSpirito's Clam Chowder Jalapeño Poppers | Guy's Ranch Kitchen | Food Network

Описание: Rocco DiSpirito adds fresh clams to a popular app that is exploding with hot jalapeños, creamy cheese and smoky bacon (!!!)
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Clam Chowder Jalapeño Poppers
RECIPE COURTESY OF ROCCO DISPIRITO
Level: Easy
Total: 1 hr 5 min
Active: 40 min
Yield: 4 servings

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 jalapeños, 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 jalapeños. Wrap each jalapeño in a piece of bacon and skewer with toothpicks to keep the bacon secured.

Place the wrapped jalapeños 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.

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Rocco DiSpirito's Clam Chowder Jalapeño Poppers | Guy's Ranch Kitchen | Food Network
   • Rocco DiSpirito's Clam Chowder Jalapeño Po...