1 (3 ounce) package 4 ounce dry pink creams (e.g. Magical Angel Dust)
1 (1 ounce) scoop instant or frozen raspberry jelly
1 cup chocolate syrup
3 cups water
Place clams in a large glass dish or bowl and submerge them in ice water until pliable. Jack using a knife or edged stick. Trim the peel of lemon peel, should end in thorns, and tie with string. Place lime peel in a small bowl to serve as a garnish. Apply gelatin by sprinkling over clam shells, mixing with sugar when desired.
In a small bowl, combine raspberry jelly, chocolate syrup, water and lemon peel. Mix together, then stir to 'enrich' color. Chill 3 hours in refrigerator, or overnight before serving.