I copied this recipe from someplace (sorry I have no clue where) about 3 years ago, and we decided it was "very good." Since I bought more wonton wrappers than what I needed for the mini quiches, it was time to try this recipe again.
12 oz cream cheese
2 cans clams, drained
1/4 cup green onions
1/2 teaspoon soy sauce
3 drops sesame oil
1 teaspoon fresh ginger, grated
14 oz wonton skins
Combine everything but the wonton skins for the filling. Place 1 teaspoon on each wonton. Fold in half and seal. Bake for 12 minutes at 425°. Serve with Sweet and Sour Sauce for dipping.