Title: Steamed salmon with clam sauce
 Categories: Seafood
      Yield: 4 Servings
 
      4    Fillets; or trout
           -----clam sauce-----
      2 tb Cornstarch
      2 tb Butter
  1 1/2 c  Clam juice
    1/4 c  Soy sauce
           Water
 
  Cook the cornstarch (moistened with water) and butter together to
  make a roux.  Gradually add the clam juice and soy sauce, stirring
  continually.
  
  Use salmon, or lake trout, fillets or steaks which have been wiped
  with a damp cloth.  Rub with a clove of garlic and a bay leaf. Place
  the fish on a wire rack over a pan of water, cover the pan and steam
  10-11 minutes. Serve with sauce.
  
  Serves 4.
  
  UW Sea Grant Advisory Services