A crowd favorite clam-stuffed jalapeno popper recipe. Once you try it, this will be one of your go to razor clam recipes. Made with jalapenos, bacon, razor clams, cream cheese, cheese, green onion, and spices.It knocks it out of the park every time for out of town guests to get a taste local Pacific Northwest appetizer recipes.
Preheat the oven to 375°. Spray a baking sheet with oil or line with parchment paper.
Cut the jalapenos in half and remove the seeds.
To a blender add cream cheese, razor clams, cheese, chopped green onion, spices, and salt. Pulse until razor clams are chopped finely and all ingredients blended, about 10-15 pulses.
Spread a generous amount of clam dip mixture inside each jalapeno half.
Wrap bacon around each popper then sprinkle the top with a generous amount of panko.
Place on a greased metal baking sheet. Bake for 18-20 minutes.
Remove from oven and let sit for 5 minutes. Enjoy warm.
Notes
Recipe Notes:
I use thinly sliced bacon in order not to overcook the clams, while the bacon cooks to perfection. I like my bacon crispy.
Substitute for Cajun seasoning: ½ teaspoon of chili powder, ¼ teaspoon of dried thyme, and a dash of cayenne pepper.
Squeeze the razor clams to get the juice out and pat dry with a paper towel, prior to blending.
You can try without bacon if you want to taste the clams more than bacon.
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