Open raw clams. Separate clams from the juice. Juice can be discarded or used for another recipe
Partially cook bacon; remove excess grease and cut into smaller pieces
Place clams and bacon in a food processor and chop to a chunky puree.
Blend clams and bacon in a mixing bowl with the shredded cheese. Add Italian bread crumbs as needed to thicken the stuffing to a crab cake type consistency.
Stuff jalapeno boats with the mixture.
Preheat oven to 350°F and bake for 15 minutes or until the stuffing begins to brown on top.