Friday, May 14, 2010

Clam Wontons

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.
Clam Wontons

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.

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