Making Clam Chowder Jalapeno Poppers: A Recipe and Conversation

The first step in making clam chowder jalapeno poppers is to prepare the ingredients. In a bowl, place cream cheese and grated cheddar. Add a lot of chopped scallions, a little bit of chili powder, salt, pepper, and lemon zest. The preparation of the clams is also crucial. Cook them in boiling water for about 10 seconds, then shuck them like you would clams on a normal day. Separate the clams from their liquid, strain the liquid, and chop the clams before adding them to the cream cheese mixture.

As the cook continues, they explain that leaving the seeds and stems in the jalapeno is important. The real heat of the pepper comes from inside the veins, so it's best to leave them intact. This was a point of discussion with their friend Jonathan, who advised against removing the seeds and stems. However, the cook insists on leaving them in because they love the whole jalapeno, not just the popper.

To make the poppers, the cook takes the jalapenos, cuts off the top, hollows them out, and stuffs them with a spoonful of filling. They wrap bacon around each one and place them on a tray. The cook questions whether to stick the poppers with a skewer or simply wrap them in contact with each other. If desired, a toothpick can be used to secure the poppers.

The poppers are then placed in a 375-degree oven for about 20 minutes. As they wait for the poppers to cook, the cook and their friend Rocco Desperado discuss their approach to making jalapeno poppers. They both agree that leaving the seeds and stems intact is important for the flavor and heat of the pepper.

Once the poppers are ready, they are taken out of the oven and placed on a tray. The cook comments on how pretty the poppers look, thanks in part to Rocco's expertise. The bacon wrapped around the poppers adds an extra layer of flavor and texture. The cook notes that using thick bacon helps keep it from cooking too much, resulting in a chewy popper.

Finally, the clam chowder is added to the jalapeno poppers, filling them with the savory seafood mixture. As the cook finishes their recipe, they comment on how delicious the finished product looks and tastes. The combination of flavors and textures creates a unique and tasty snack or appetizer.

"WEBVTTKind: captionsLanguage: eni'm making clam chowder jalapeno poppers so the first thing i do is in a bowl i place cream cheese and my grated cheddar i also added a lot of chopped scallions a little bit of chili powder salt pepper lemon zest the way i'm preparing my little nut clams is by cooking them in boiling water for about 10 seconds and then i shuck them like you would clams on a normal day i separate them from their liquid i strain the liquid and i chop the clams before adding them to the cream cheese mixture so what happens with this what so what i'm going to take taking the seed to the stem no i'm going to leave the seeds in stem because i'm here with my homies what do you say i asked jonathan no no no no no no no no no no no no dart your problem okay it's the it's the veins inside of the jalapeno that's where the real heat's going gonna come from you're gonna i mean i know already likes it spicy but you're gonna kill her you're gonna leave them canoed like this i am gonna leave them canoed because i'm always disappointed in the popper that it's not the whole jalapeno i love the whole jalapeno see i take my jalapenos cut the top off hollow them out and then stuff them all right that's right but i would have done that had i known that you can't do it put it back together you can't put it back together you can't double stamp triple stamp party how do you do jalapenos do you take out the seeds in the veins i for my kids i do but for me i would do the whole thing i see there you go i am not and you know what yeah i do take a look i do take out the membrane thank you rocco are we finally putting it together we're we're together my friend i stuffed my jalapenos uh with a spoon grab a little bit of filling and i stuff them generously and then i wrap bacon around each one and put them on the tray are you gonna stick these with a skewer or anything yeah i should i'm gonna just knock them around you're just wrapping these around and you're just gonna let them go by contact and if you wanna make sure they're fully secured put a toothpick through them it makes guy happy put them in a 375 degree oven for about 20 minutes which one looks the best sir the one that has a toothpick here toothpick prevails welcome back having a big kind of clambake seafood feast here at the ranch uh rocco desperado is doing these fantastic oh here they are he did these beautiful uh jalapenos that he split open and well after much argument and discussion took the seeds and stems out let's go over to the jalapeno poppers where are these things ready have they cooled down i think they're ready well look at how pretty you made it rocco you feel welcome gorgeous i don't want to wreck the look so i'll go over here and grab this moltent okay so it's wrapped in thick bacon the bacon obviously is not going to you know cook all the way the way it would if we're thin bacon i didn't pre-cook the poppers i like the jalapeno to be chewy right and not just fall apart your mouth i think you'll notice that right are you done i'm done that was every bit of clam chowder in a jalapeno the jalapeno still has good body to it let's get some perfect size bacon awesome char and sticking it together with a little bit of that cornstarch kept it from running outi'm making clam chowder jalapeno poppers so the first thing i do is in a bowl i place cream cheese and my grated cheddar i also added a lot of chopped scallions a little bit of chili powder salt pepper lemon zest the way i'm preparing my little nut clams is by cooking them in boiling water for about 10 seconds and then i shuck them like you would clams on a normal day i separate them from their liquid i strain the liquid and i chop the clams before adding them to the cream cheese mixture so what happens with this what so what i'm going to take taking the seed to the stem no i'm going to leave the seeds in stem because i'm here with my homies what do you say i asked jonathan no no no no no no no no no no no no dart your problem okay it's the it's the veins inside of the jalapeno that's where the real heat's going gonna come from you're gonna i mean i know already likes it spicy but you're gonna kill her you're gonna leave them canoed like this i am gonna leave them canoed because i'm always disappointed in the popper that it's not the whole jalapeno i love the whole jalapeno see i take my jalapenos cut the top off hollow them out and then stuff them all right that's right but i would have done that had i known that you can't do it put it back together you can't put it back together you can't double stamp triple stamp party how do you do jalapenos do you take out the seeds in the veins i for my kids i do but for me i would do the whole thing i see there you go i am not and you know what yeah i do take a look i do take out the membrane thank you rocco are we finally putting it together we're we're together my friend i stuffed my jalapenos uh with a spoon grab a little bit of filling and i stuff them generously and then i wrap bacon around each one and put them on the tray are you gonna stick these with a skewer or anything yeah i should i'm gonna just knock them around you're just wrapping these around and you're just gonna let them go by contact and if you wanna make sure they're fully secured put a toothpick through them it makes guy happy put them in a 375 degree oven for about 20 minutes which one looks the best sir the one that has a toothpick here toothpick prevails welcome back having a big kind of clambake seafood feast here at the ranch uh rocco desperado is doing these fantastic oh here they are he did these beautiful uh jalapenos that he split open and well after much argument and discussion took the seeds and stems out let's go over to the jalapeno poppers where are these things ready have they cooled down i think they're ready well look at how pretty you made it rocco you feel welcome gorgeous i don't want to wreck the look so i'll go over here and grab this moltent okay so it's wrapped in thick bacon the bacon obviously is not going to you know cook all the way the way it would if we're thin bacon i didn't pre-cook the poppers i like the jalapeno to be chewy right and not just fall apart your mouth i think you'll notice that right are you done i'm done that was every bit of clam chowder in a jalapeno the jalapeno still has good body to it let's get some perfect size bacon awesome char and sticking it together with a little bit of that cornstarch kept it from running out\n"