Simple clam rangoons make a festive holiday appetizer

Yankee Chef logoBy Jim Bailey
theyankeechef.blogspot.com

We all love simplicity and low cost when entertaining don’t we? After all, mingling with our guests is as important as the food we provide. This appetizer will result in a successful dinner party or an informal gathering during or after the holidays.

I do have to give a plug to Bar Harbor Foods, here in Maine. I use their canned, chopped clams because they are huge! I have used many brands over the years, but this particular brand has big ol’ chunks of clams as opposed to minced, which works perfectly in chowders and this rangoon recipe. Take a peak at barharborfoods.com for some great Maine¬†products and recipes

Clam rangoons make a great hors doerves for holiday parties.

Clam rangoons make a great hors doerves for holiday parties.

1 (6.5-ounce) can Bar Harbor Foods chopped clams, drained
4 ounces Neufchatel or cream cheese, room temperature
3 ounces cheddar cheese, diced small or shredded
1/4 cup minced onions
1/4 cup mayonnaise or salad dressing
Non-stick cooking spray
6 wonton wrappers
Cracked black pepper

Preheat oven to 300-degrees F. In a bowl, stir together chopped clams, Neufchatel and cheddar cheese, onion and mayonnaise until well combined.

Spray a 6-cup muffing tin (normal size) with nonstick cooking spray. Place the wonton wrappers inside each cup and press snugly to the bottom. Evenly distribute the clam filling into each of the cups and bake 15 to 17 minutes, or until the sides of the wonton wrappers are nicely browned. Remove from oven to cool for a couple of minutes before lifting out to serve hot. Sprinkle each with some cracked black pepper.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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