Jalapeño Stuffed Clam Poppers

Method

Preheat oven to 375°F (190°C) and place a wire rack on a baking sheet.
Mix chopped clams, 1/3 cup clam juice, cream cheese, sour cream, cheddar cheese, white part of green onion, Tabasco sauce, garlic powder, paprika, black pepper and salt.
Stuff jalapeño halves with clam mixture. Wrap each stuffed pepper with a half-slice of bacon. Bake on wire rack for 15 to 20 minutes, until bacon is crisp.
Place on a serving tray, sprinkle with green onion and serve hot.

Note

This recipe makes 24 Jalapeño stuffed clam poppers and are best served as appetizers.