8 oz. cream cheese
2 tsp. shoyu
1 small can ajitsuke baby clams, drained
3 cans water chestnut, chopped
2 stalks green onion, chopped
2 TBSP sake
1/4 tsp. ground ginger
Directions: Blend cheese, shoyu, sake & ginger. Fold in clams, chestnuts and green onion. Chill thoroughly.
Serve with crackers.
Recipe Contributor: Nancy Tamanaha
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