Community > Butchering, Cooking, Recipes

Canning steamer clams?

<< < (3/3)

The scout:
So I canned razor clams, butter clams, and steamers. The razor clams and butter clams I prefer fried. Both of those will end up chopping up and using in dips or chowder. But the steamer clams turned out really good. I basically copied Ice Man’s razor clams recipe but added like a table spoon of red chili flakes.My goal was to make sure the recipe is dialed then use the foil retort pouches to do them next. Then I can pack them around. I just steamed them open but pulled them as soon as they opened and shocked them with cold water to stop the cooking. As far as getting the razor clams out the boil ice bath to slip them is the only way in my opinion. Butters get shucked open. But I won’t waste my time canning them in the future.i have a very good hook up on seafood, for one living near the good canal but also through local commercial shellfish guys. I got 20lbs of steamers and got 6 half pints so it is a lot of work for the final yield. But they are going to be worth it every so often. Would be very expensive if someone was paying full price. And not even worth messing with digging your own as 40 clams would maybe give you one half pint.

mikey549:
I also prefer fried clams ,but as a person that has a gf with a home in Ocean Park I dig multiple times a year with her. I give a lot of clams away and have been considering canning for some time.I have canned meat fish and veggies most of my life. I will check out this foil pouches though. I would not be worried about carrying half pint jars in a day pack. Probably less than carrying a scoped firearm. Those things are pretty tough. I can’t imagine that steamers don’t shrink into oblivion in a pressure cooker. What a disappointment !

Navigation

[0] Message Index

[*] Previous page