Deviled Razor Clams with Fresno Chili Pepper Jam

Serves 4 to 6.

15 Large razor clams
1/2 cup water
1/2 red bell pepper, minced
1/2 red yellow pepper, minced
1 small onion, minced
3 tablespoons melted butter
1/2 cup dry bread crumbs
1/2 teaspoon chopped fresh thyme
½ teaspoon minced ginger
1/8 teaspoon Tabasco sauce
4 slices bacon, partially cooked and diced
Chopped parsley
lemon juice

Scrub clams well; put on a rack in a large pot or pan with water in the bottom. Cover and heat over medium low heat until clams open. Remove clams. Take clams from shells and separate halves; save shells.

Mince clams with knife or in food processor. In a skillet in melted butter, sauté bell pepper, ginger and onion until tender. Add minced clams, bread crumbs, chopped thyme, bacon, lemon juice and Tabasco sauce. Place clam shell halves in a shallow pan; fill shells with minced clam mixture. Place under broiler and broil under medium heat until browned, about 10 minutes. Serves 4 to 6.

Fresno Chili Pepper Jam

2 cups cider vinegar
1 cup finely chopped Fresno chili peppers, seeds and ribs removed
.25 cup diced fennel bulb
5 cups granulated sugar
2 pouches (3 ounces each) liquid pectin
In a large stainless steel stockpot, combine vinegar, chopped/processed fresno peppers, fennel and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam. Remove and let cool. Place small amount of jam on top of deviled razor clam and garnish with chopped parsley
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