Here is another dish we made for "New England Cuisine". The clams were pretty small and we should have adjusted the veggie dice smaller to accommodate it, but I didn't think about it till I saw it plated. This dish was from a different team, our tin was kind of discolored and the photo dint look as nice as this one. The lemon rose/flower wasn't a very big hit with the teacher since it was impractical or more like harder to squeeze the lemon wedges on the clams. So it was pretty much not even a garnish but just a decoration for the plate. Clams Casino 4 Servings INGREDIENT AMOUNT Bacon (1/4 in dice) 1/4cup Shallots (minced) 2 TBS Garlic (minced) 1TBS Red Bell Peppers (¼ in diced) 1/4cup Green Bell Peppers (¼ in diced) 1/4cup Flat leafed Parsley ( minced) 1TBS Lemon Juice 1TBS Butter ( unsalted, melted) 1/2cup Bread crumbs (dry) (PANCO) 1 cup S&BP To Taste Littleneck or Cherrystone Clams 24 Rock Salt As needed Lemon (cut in half, wrapped in cheesecloth)2 Procedure 1)Preheat the oven to 400°F . 2)Cook the bacon over medium heat until fat is completely rendered and bacon is crisp. 3)Add the shallots, garlic, and peppers to the bacon and sauté over medium heat for approximately 2 to 3 minutes or until peppers are tender. 4)Add the parsley, lemon juice, butter, and bread crumbs; combine well and season to taste. 5)Cool the bread-crumb mixture, set aside. 6)Open the clams with a clam knife and discard the top half of the shell. Loosen the meat from the lower shell with the clam knife. Leave the clams in the shell. (Alternatively, steam the clams for about 5 minutes until their shells just begin to open. Set aside to cool. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.) 7)Place the clams on a baking sheet and top each clam with 1 tablespoon of the bread-crumb mixture. 8)Bake the clams until they are thoroughly cooked and the bread-crumb mixture is crisp, approximately 5 to 8 minutes. 9)To serve, place 6 clams on each warmed plate atop some rock salt to anchor it in place. 10)Garnish each portion with lemon half wrapped in cheesecloth.