Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    salmon fillets -- or trout
                        -----clam sauce-----
   2      tablespoons   cornstarch
   2      tablespoons   butter
   1 1/2  cups          clam juice
     1/4  cup           soy sauce
                        water

Preparation:

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. UW Sea Grant Advisory Services