3-4 lb. piece of salmon, boned
5-6 slices fresh bread, torn into sm. pieces
1/2 tsp. dried dill
1/2 clove garlic, finely minced
4 tbsp. melted butter
1 scant c. raw minced razor or steamer clams or 1 sm. can minced clams (drain and reserve nectar)

Saute the garlic lightly in butter. Add 3 tablespoons of nectar and all the clams. Toss this mixture with the bread and add more nectar if needed. Stuff into a boned piece of salmon and wrap fish loosely in heavy duty foil. Make a well-folded ridge lengthwise down the middle to seal in juice. Place in shallow roasting pan and bake approximately 1 hour and 15 minutes at 325 degrees.