A Chopped Ocean Clam and cream cheese filling in a halved jalapeño pepper, wrapped in bacon and baked until bubbly.
Yield: 6 Servings
Preheat an oven to 350⁰F. In a small mixing bowl, combine the Chopped Ocean Clams, cream cheese, garlic, salt and black pepper. Place about an ounce of filling in each jalapeño half. Wrap each jalapeño half in a slice of bacon and place them on a baking sheet. Bake for 10-12 minutes, or until the filling is bubbly and the bacon has crisped.