- Heat clams in oven.
- Pour sauce in a dish.
- Lay lettuce on the plate, covering the bottom of it. Place the sauce bowl in the middle.
- When the clams are heated, place them around the plate on the lettuce. Place the lemons on opposite side of the plate and sprinkle parsley over it all and serve.
- 6 clams, stuffed
- 2 lemon(s), halved
- 1 oz. Peak Fresh Produce® Lettuce, Baby Green Leaf
- 1/2 tsp. Peak Fresh Produce® Parsley, Fresh, chopped
- 4 oz. Remloude Sauce