Razor Clam Rangoons

Razor Clam Rangoons and Dipping Sauces

Razor Clam Rangoons

Razor Clam Rangoons Ingrediants

  • 8 ounces cream cheese
  • 8 ounces razor clam meat
  • 1 teaspoon onion
  • 1/2 teaspoon Lea & Perrins Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • ground black pepper
  • 1 green onion
  • 1 teaspoon ginger
  • 1 large clove garlic
  • 1 package won ton wrappers
  • Oil for deep-frying, as needed
  • 2 egg whites for gluing wrappers

Prepare Stuffing and Cook

  1. Blend together the sour cream, cream cheese and soy sauce and sugar until smooth.
  2. Add all ingredients except clams and blend.
  3. Add clams last and blend briefly, not fine.
  4. Place a small bowl with egg whites on your work surface and lay out 6 wrappers, add rangoon mix (about 1 1/2 teaspoon).
  5. Moisten edges with egg white, bring up corners and pinch together, along with sides-you dont want filling to float away.
  6. Heat oil to med-high and you want it around 1 1/2-2 inches deep.
  7. Place about 6 at a time in hot oil and repeat process.
  8. Cook to a nice golden color.

Serve With Sauces

  • Sweet and Sour Sauce (or Orange Marmalade and Mustard)
  • Pot Sticker Sauce (or Soy Sauce, Sugar, Vinegar)
  • Hot Chili or Sriracha Sauce

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