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.