When I was single I concocted this hors d’oeuvre which became popular with my dinner guests and is not as expensive as when made with other seafoods. It was also published in the Los Angeles Times in the “My Best Recipe” section.
1 – 8 oz can minced clams, drained
1 – 8 oz can water chestnuts, drained and chopped
1/4 teaspoon salt
1/2 teaspoon MSG (optional)
20 wonton wrappers
Oil for frying
Combine clams, water chestnuts, salt and MSG and mix well. Place a rounded tablespoon of filling just below center of each wrapper. Fold one side over filling and tuck edge under filling. Moisten exposed sides of wrapper with water and roll up, leaving 1/2 inch of wrapper unrolled at top. With fingers, pull ends down beneath roll until ends meet and pinch ends together. Heat 2 inches of oil in skillet to 350° F and fry wontons a few at a time, until golden brown on all sides. Remove, drain on paper towels and serve.