I'm guessing those would be easier to work with than dandelions.
I would eat a handful of them at one time. I can't really taste dandelion flowers unless I eat the petals from about 3 flowers all together.
If it helps, I've done mead with a few different batches of clover honey, and I really like them. My favorite came from a higher alpine clover variety (supposedly) and was bright and almost fruity up front with a pleasantly earthy aftertaste.
If you try this, I'd like to hear how it turns out.
EDIT: Just found this on another thread: http://www.fao.org/docrep/V2350E/v2350e05.htm
"White clover is regarded as a plant edible by humans (Launert, 1981): "An infusion of the dried flowers makes a fine tea substitute. The young leaves, gathered before flowering, can be added to salads, sauces and soups? on their own they can be used as a vegetable and prepared like spinach." Moderation in use is recommended possibly because of the cyanogenic potential of some clovers varieties; Wheeler and Vickery (1989) found that north American varieties had notably lower cyanogenic potential than most European varieties. Again, it is perhaps not appreciated that a type of dry "wine" can be made by fermenting flowerheads, sugar and wine yeast."