Hi there! Today, I’m sharing a yummy recipe on my blog. It’s a mixing of clam chowder with a spicy jalapeno poppers. If you really like seafood and a little bit of spiciness, this recipe is just for you! It’s great for those times when you want something comforting but with a tasty twist. So, I’ll show you how to Clam Chowder Jalapeno Popper, give you some great tips, and even tell you what foods go well with it as I do always. 
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Contents
Why this Clam Chowder Jalapeno Popper is a great option for you?
This recipe is for people who really like trying new flavors with Clam Chowder. If you enjoy the regular clam chowder dishes but want to add some surprise spiciness, you’ll love the Clam Chowder Jalapeno Popper. You can make it easily just by following my steps. And there are a lot of things I love about this dish. Well, it’s because it’s a mix of yummy tastes and feels in your mouth. Imagine a soft creamy Clam Chowder. Then, there are these spicy jalapeno poppers that give it a fun, hot kick. It is a great combination that is worth the try and you will find it so much delicious.
Ingredients
Before we start cooking, let’s see all the things you need to make this yummy Clam Chowder Jalapeno Popper:
For the Clam Chowder:
- 2 cans of minced clams
- 4 slices of bacon, chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 3 potatoes, peeled and diced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of thyme
- Salt and pepper to taste
- Chopped parsley for garnish
For the Jalapeno Poppers:
- 8 fresh jalapeno peppers
- 1/4 cup of breadcrumbs
- 1/4 cup of all-purpose flour
- 2 eggs, beaten
- Vegetable oil for frying
Directions
Preparing the Clam Chowder:
- In a large pot, cook the bacon over medium heat until it’s crispy. Remove the bacon and set it aside, leaving the bacon grease in the pot.
- Add the chopped onions and garlic to the pot and sauté them until they become translucent and fragrant.
- Stir in the diced potatoes, chicken broth, and thyme. Bring the mixture to a boil and let it simmer until the potatoes are tender.
- Add the minced clams (with their juice) and heavy cream to the pot. Season with salt and pepper. Let the chowder simmer for an additional 10 minutes.
- Serve the clam chowder hot, garnished with chopped parsley and the crispy bacon you set aside earlier.
Making the Jalapeno Poppers:
- Cut the jalapeno peppers in half lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine the cream cheese and shredded cheddar cheese. Stuff each jalapeno half with the cheese mixture.
- In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
- Dip each stuffed jalapeno half first into the flour, then into the beaten eggs, and finally into the breadcrumbs, ensuring they are evenly coated.
- Heat vegetable oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C). Carefully fry the jalapeno poppers until they are golden brown and crispy, about 3-4 minutes.
- Remove the poppers and place them on a paper towel-lined plate to drain any excess oil.
Tips
If you’re in a hurry, you can buy ready-made jalapeno poppers in a can instead of making them from the beginning. If you don’t like things too spicy, you can use green bell peppers, which are not spicy at all. To make the chowder even more creamy and yummy, you can put a little bit of grated cheddar cheese and mix it in right before you eat it.
Kitchen Equipment
Here’s a list of kitchen equipment you’ll need to prepare Clam Chowder Jalapeno Popper:
- Large pot
- Mixing bowls
- Deep fryer or heavy-bottomed pan
- Paper towels
- Ladle and slotted spoon
How to Store
If you have some extra food left, you can keep it in a special airtight container in the fridge. The clam chowder can stay in there for up to three days. The spicy poppers taste best when they’re fresh, but you can heat them up in the oven to make them crunchy again.
Pairing Suggestions
You can eat your yummy Clam Chowder Jalapeno Popper with a fresh salad that has a tangy dressing. and for drinks, I tried with Moroccan Pomegranate Juice. I found this mix so delicious and worth the try, but you can have a glass of other juices like Chardonnay or Sauvignon Blanc to make your meal extra nice!
FAQ
Can I make this dish less spicy?
If you don’t want it to be too spicy, you can take out the spicy parts from the peppers or use peppers that aren’t spicy.
How can I make this recipe vegetarian?
To make it for friends who don’t eat meat, you can change the bacon to smoked paprika for a smoky taste, and use special clams that aren’t from the ocean.
Conclusion
Clam Chowder Jalapeno Popper is a super yummy, food with a bit of spiciness great for spicy food lovers. If you like seafood and spicy meals, this recipe will be your favorite. And don’t forget to tell your friends about it and follow my blog for more tasty adventures.
Clam Chowder Jalapeno Popper
Ingredients
For the Clam Chowder
- 2 cans of minced clams
- 4 slices of bacon, chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 3 potatoes, peeled and diced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of thyme
- Salt and pepper to taste
- Chopped parsley for garnish
For the Jalapeno Poppers
- 8 fresh jalapeno peppers
- 1/4 cup of breadcrumbs
- 1/4 cup of all-purpose flour
- 2 eggs, beaten
- Vegetable oil for frying
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Instructions
Preparing the Clam Chowder
- In a large pot, cook the bacon over medium heat until it’s crispy. Remove the bacon and set it aside, leaving the bacon grease in the pot.
- Add the chopped onions and garlic to the pot and sauté them until they become translucent and fragrant.
- Stir in the diced potatoes, chicken broth, and thyme. Bring the mixture to a boil and let it simmer until the potatoes are tender.
- Add the minced clams (with their juice) and heavy cream to the pot. Season with salt and pepper. Let the chowder simmer for an additional 10 minutes.
Making the Jalapeno Poppers
- Cut the jalapeno peppers in half lengthwise and remove the seeds and membranes.
- Take a spoon and gently stuff each jalapeno half with the creamy clam chowder mixture. Be sure not to overfill them.
- In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
- Dip each stuffed jalapeno half first into the flour, then into the beaten eggs, and finally into the breadcrumbs, ensuring they are evenly coated.
- Heat vegetable oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C). Carefully fry the jalapeno poppers until they are golden brown and crispy, about 3-4 minutes.
