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 your favorite dipping sauce. Here are a couple of options.

Dipping Sauce
  • 1 cup pineapple jam
  • 1 tablespoon hot mustard
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
Combine all ingredients.

Sweet 'n Sour Sauce

  • 1/2 cup pineapple juice
  • 1/2 cup catsup
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 4 teaspoons soy sauce
  • 2 tablespoons cornstarch
Combine all ingredients in a saucepan. Bring to a boil and cook until thickened.

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