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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.
Notes
u003cliu003eIf you're in a hurry, you can buy ready-made jalapeno poppers in a can instead of making them from the beginning.u003c/liu003eu003cliu003eIf you don't like things too spicy, you can use green bell peppers, which are not spicy at all.u003c/liu003eu003cliu003eTo 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.u003c/liu003e
Nutrition Facts
Clam Chowder Jalapeno Popper
Amount per Serving
Calories
450
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.