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Canning steamer clams?

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Mech:
Nothing works better for removing the shells from razors clams than a frosting knife.
Just slide that thin blade in and cut the abductor muscles and BAM you are done.
No burned hands or kitchen mess from that hot/ice thing.
It also keeps the clams from over cooking.
I think it’s faster too.

This is a trick us California divers use on jumbo sea scallops so we don’t have any buoyancy issues lugging around a heavy sack of shells.
Loosing your grip on a bag of heavy shells can send you straight up to the land of the bent.

Bullkllr:
I imagine you'll have to steam them to get them to open. Precooking is not a factor in canning time or pressure.

When in doubt follow a guide from a reliable source: https://wpcdn.web.wsu.edu/extension/uploads/sites/45/2017/03/PNW0194-Canning-Seafood.pdf

Encore 280:
The hot water and ice trick removes that slime membrane from the zipper of the razors.

mikey549:
I have used that same method forever to get rid of that slime. You just need to pull them out of the boiling water as soon as the shells popped. I have cooked and shared fried clams forever and never had any complaint about being tough. I have not canned steamers but recently canned razors. I planned on using them for clam dip. My gf gave me a recipe called Scalloped Clams that was her grandmother’s . It is a casserole using chopped clams , bread crumbs, crackers, minced onions, parsley and some cream. I added some grated Parmesan and Mozzarella. I thought it turned out great and the gf said it was good. A word of caution though, the home canned clams pack a much more potent smell when opened than fresh or store bought canned clams. It does disapate and they taste great right out of the jar. Your bride or gf may give you some chin music if you open them indoors!

hiway_99:
Sounds like the percect time for you to start retort canning.  I couldn't imagine carrying a glass canning jar around with me in the woods.  I am very interested in your outcome.

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