Top Review by Rita~
These were very good!I bought a 12 ounce package of wonton wrappers and used just over half. Used 8 ounces of cream cheese, 10 ounce can of baby clams which I really like better then large, minced ones and used my Honey Mustard recipe #104137 in place of the mustard and honey.The dipping sauce was delish. My son not a fan of seafood loved these! Be sure to save the drained clam juice. You can freeze the clam juice and add it to any fish stew or soup.I like the fact that these were baked and not fried. Easier and clean up is a breeze. I baked them on parchment paper. So the only fat is from the cream cheese. These are very creamy inside and crunchy outside. Thanks KIM!
- 1 (14 ounce) package wonton skins
- 1 (12 ounce) package cream cheese, softened
- 2 (6 1/2 ounce) cans minced clams or 2 (6 1/2 ounce) canschopped clams, drained
- 1⁄4 cup green onion, finely chopped
- 1⁄2 teaspoon soy sauce
- 3 drops sesame oil
- 2 teaspoons fresh ginger, grated
- 1 cup pineapple jam
- 1 tablespoon hot mustard
- 1 tablespoon honey, slightly heated
Directions See How It's Made
- Preheat oven to 425 degrees.
- In a medium bowl, mix together cream cheese, clams, green onion, soy sauce, sesame oil and 1 teaspoon of the ginger.
- Unwrap wonton skins and place 1 teaspoon of mixture in the center of each skin.
- Moisten edges with water.
- Fold skin in half to form triangle, pressing edges together to seal.
- Arrange triangles on a greased baking sheet and bake for 12 minutes or until golden brown.
- Meanwhile, to make dipping sauce combine remaining 1 teapoon of ginger, jam, hot mustard, and honey and mix well.
- Serve wontons hot with dipping sauce.