Title: Trout with Clam Stuffing
Categories: Shellfish Canadian Stuffing
Yield: 6 Servings

6		4-6 oz trout fillets; (fresh
1	cn	Clams
3	tb	Butter
3	tb	Chopped onion
2	c	Soft bread crumbs
1/2	ts	Salt
1	ds	Pepper
1	cn	Cheddar cheese soup
2	tb	Chopped parsley
1	tb	Butter melted
3	tb	Fine dry bread crumbs
2	tb	Pimento; chopped

Drain clams and rinse. Melt butter and saute onions until tender. Add clams, bread cubes, salt and pepper and toss lightly. Arrange 1/2 of the fillets on a raised rack in a greased baking dish. Top with stuffing and cover with remaining fillets. Combine soup, parsley and pimento. Spread evenly over fillets. Top the fillets with a mix of bread crumbs and melted butter. Bake at 450 for 25 minutes or until fish flakes easily.

Serves 6.

(Adapted from a recipe in "Canadian Fish...A Good Catch!", Fisheries and Oceans Canada, 1980)

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