8 to 16 strips of fish (for 4 to 8 people)
1 sm. bag Pepperidge Farm corn bread stuffing (or other stuffing)
1 sm. onion, diced
1 to 2 lb. fresh clams out of shell (or 2 cans of clams)
1/2 lb. baby shrimp
1/4 c. lemon juice (or 1 lg. lemon, squeezed)
1/2 lb. cheddar cheese
1/2 lb. Mozzarella cheese
1/4 c. warm water
2 celery stalks, diced
1 carrot, shredded
4 tbsp. butter

Preheat oven to 350 degrees. Rinse and pat dry fish strips; put to one side. In a small pot bring water to boil; add shrimp and boil for 15 to 20 minutes, cool and shell. While shrimp are cooking, place stuffing, onion, drained clams, celery and carrot in a large bowl and toss lightly. Add cooked shrimp, 1/4 cup water, lemon juice and let stand 5 to 10 minutes.

Grease baking dish with 4 tablespoons butter. Take 1 layer of fish and line bottom of dish. Spread stuffing mixture, then shredded cheddar, then top layer of fish and thin layer of Mozzarella. Bake at 350 degrees for 25 to 30 minutes. Keep an eye on it for best results. Baste top with lemon butter (1/2 stick butter melted and 4 to 6 tablespoons lemon juice) every 10 minutes.

NOTE: This recipe contains no salt; use garlic or garlic powder to your discretion.