Stuffing:
1 can (5 oz.) baby clams, drained and rinsed
Melt 3 tbsp. butter and saute onion (1/4 cup) until tender. Add clams, 2 cups soft bread cubes, 1/2 tsp. salt and dash of pepper and toss lightly.

Arrange half of fillets, 2 lbs., in a greased baking dish. Top with stuffing and cover with remaining fillets.

Sauce:
Melt 3 tbsp. butter and blend in 3 tbsp. flour, and 1/2 tsp. salt
Gradually add 1 cup milk.
Cook and stir over medium heat until smoothly thickened.
Add 3/4 cup shredded cheddar cheese and stir until melted.
Spoon sauce over fillets.

Topping:
1 tbsp. melted butter
Combine with 1/4 cup fine bread crumbs.
Sprinkle over casserole.

Bake at 450F for 25 minutes.