Canning steamer clams?

[The scout]

So one of my favorite things to have in my backpack while hunting is the little cans of smoked clams. I’m kind of attempting to make them. So here’s my thoughts, and question. I have done Ice Man’s razor clam canned recipe, but I’m worried because those are raw, so my thought is steam the clams open put them in the jars with whatever I want. But they will be par cooked so I’m not sure about putting pressure to them. Has anyone made these? I have visions of olive oil salt and chili flakes. Simple but should be good. I basically have unlimited steamer clams to play with so if I had to trial and error I will. But hoping someone has attempted this.

[Humptulips]

I don't do it but I have a friend that does. He uses raw clams. He says the canning process cooks them. He adds oil and some liquid smoke, sometimes jalapeno. I don't know the amounts. Pretty good though.

I'm not sure about how he gets the shells off but maybe scalds them.

[Twispriver]

I also enjoy smoked and canned clams but my attempts at making them using butter clams have been disappointing. I'm following for pro tips.

[The scout]

I also enjoy smoked and canned clams but my attempts at making them using butter clams have been disappointing. I'm following for pro tips.

I’m also doing some butter clams and razors at the same time

[HarboritE]

I’m wondering if pouring boiling hot water over them in the sink then cold water would pop them open. I do something similar for razor clams. Then schuck them out. It would be a Bit of work but I bet it would be worth it.

[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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[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 !