Recipe - Steamed Salmon With Clam Sauce

4 Fillets; or trout
clam sauce
2 tablespoon Cornstarch
2 tablespoon Butter
1 One half cup Clam juice
One fourth cup 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 1011 minutes.
Serve with sauce.

Serves 4.
Recipes sent to me from Bill, wight@odc.net