Chef John s Clams Casino Dip

8 slices bacon, chopped

1 jalapeno pepper, seeded and minced

⅓ cup finely diced red pepper

⅓ cup finely diced celery

2 cloves minced garlic

¼ cup chopped green onions, white and pale green parts only

1 (6.5 ounce) can minced clams, drained with juice reserved

1 (6.5 ounce) can minced clams, drained

1 pound cream cheese

½ lemon

freshly ground black pepper to taste

hot sauce to taste

1 tablespoon chopped bacon for garnish

½ tablespoon chopped green onion for garnish

1 box buttery crackers

Cook and stir bacon with butter in a skillet over medium heat until crisp. Drain bacon fat, set bacon aside, and place skillet back onto medium heat. Add jalapeno, red pepper, diced celery, garlic, and green onions; cook and stir until vegetables start to soften, about 3 minutes.

Pour in reserved clam juice and cook until most of the liquid has evaporated. Transfer vegetable mixture to plate to cool.

Open second can of clams and drain juice, combine with reserved clams, cream cheese, bacon, cooled vegetables, juice from lemon, and freshly ground black pepper and hot sauce to taste. Transfer to serving bowl and garnish with chopped bacon and green onion. Serve with crackers.