2 pounds fresh trout filets (4-6 oz each)
1 can clams
3 tablespoons butter
3 tablespoons chopped onion
2 cups soft bread crumbs
1/2 teaspoon salt
dash pepper
1 can cheddar cheese soup
2 tablespoons chopped parsley
1 tablespoon butter, melted
3 tablespoons fine dry bread crumbs
2 tablespoons chopped pimento

Drain clams and rinse. Melt butter and sauté onions until tender. Add clams, bread cubes, salt and pepper and toss lightly.
Arrange 1/2 of the filets on a raised rack in a greased baking dish.

Top with stuffing and cover with remaining filets. Combine soup, parsley and pimento. Spread evenly over filets. Top the filets with a mix of bread crumbs and melted butter.

Bake at 450 for 25 minutes or until fish flakes easily.