Time For Clams


This has become a favorite menu. The students love learning about how to handle live seafood (here, a good clam vs. a bad clam – and how to figure this out while cooking) and also, how to feel proud of making such simple creations.  Many students took pictures (and then washed their hands again).  And the desserts?  They were all good clams.




Our students are eager for our job shadows to begin – we are almost ready!  If you own a food business and are interested in participating, please see our employer interview under our Business Owner section.

Clam chowder
Magdelegna’s Salad
Cheese Biscuits
Honey Tuile Clams
with Lemon Mousse & Strawberry Sauce