Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  celery
  2               cups  mushroom
     1/2           cup  almonds
  2               cups  minced clams
  1           teaspoon  fresh tarragon
  1           teaspoon  fresh basil
     1/4           cup  garlic
     1/2         pound  cooked bacon
  4                     trout
     1/2           cup  unsalted butter
  2        tablespoons  rendered bacon fat
     1/3           cup  flour
  8             ounces  clam juice
  1                cup  white wine
  1              pound  asparagus tips

Preparation:

Combine celery, mushrooms, and almonds-mix well fold in clams, tarragon, basil, garlic, and crumbled bacon-mix well pack loosely into cavities of trout and secure with wooden picks grease a 9x13x2-inch baking dish with half of the butter place trout into pan cover with foil, folding one corner back bake @ 350 degrees for 20-25 minutes meanwhile heat remaining butter and bacon drippings in a skillet, over a moderate flame whisk in flour, heat and stir until bubbly and barely blond reduce heat to medium-low whisk in clam juice and wine heat and stir until slightly thickened thinning with additional liquid as necessary cook asparagus in a bamboo steamer until tender-crisp arrange baked trout and asparagus onto a serving platter moisten with sauce serve hot

Nutritional Information:

922 Calories (kcal); 66g Total Fat; (66% calories from fat); 44g Protein; 30g Carbohydrate; 160mg Cholesterol; 1242mg Sodium