Post by: steeleywhopper on May 05, 2022, 08:27:06 AM
Post by: fireweed on May 05, 2022, 08:58:11 AM
Post by: Angry Perch on May 05, 2022, 10:45:06 AM
my family has done this for years with razor clams. Grind first and follow the directions for clams in the canning book using a pressure cooker. Then use in fritters and chowder or clam dip (very good). I'm always a little leary of home canned low acid foods so I always boil them the allotted time after opening a jar. My grandma/mom would just use them straight out of the jar for the best clam dip. I've canned clams myself, but I usually use old ones that have been in the freezer for a year or so and they need used up.
Thus the pressure canning. If there's something in my canned clams that makes me want to cook them again, they're going in the trash.
Post by: Encore 280 on May 05, 2022, 10:50:43 AM
Post by: steeleywhopper on May 05, 2022, 10:51:13 AM
Post by: deerlick on May 05, 2022, 11:00:18 AM
Post by: jeffro on May 05, 2022, 11:44:40 AM
My limited clamming experience has me cooking them on the beach with a drift wood fire
If I have to take any home, they’ve been turned into chowder and frozen, in the RV, 2 servings per bag /Tupperware
Grilled on the beach with friends, and some butter garlic dipping juice, makes me want to drive 7 hours
Or I can walk 5 minutes an grab a handful of little necks and get my fix
Post by: CastleRocker on May 05, 2022, 11:46:46 AM
- stuff the jars FULL as they shrink a lot
- 2 tsp olive oil
- 1 or 2 tsp liquid smoke. (I've used as little as
2 drops up to 1/2 tsp, and it is good as well).
- 1/2 tsp salt
Make sure you wipe the rim of the jar before putting lids on.
Then just 10 lbs. for 90 minutes.
We've had one jar last a couple years like that. It was lost in the back row of the pantry. (They usually don't make it 3 months before they are gone). Around the campfire, the jar is usually empty by the the time it makes one lap.
Post by: Stein on May 05, 2022, 12:28:02 PM
Post by: Bullkllr on May 05, 2022, 12:37:06 PM
We only can the necks/mantle part. The feet are so tender already, that they almost fall apart when canned.
I can vouch that this is true. The digger turns into 'clam goo' in the canning process.
Post by: HarboritE on November 06, 2024, 07:27:01 PM
Post by: hunthard on November 06, 2024, 08:02:11 PM
Post by: GWP on November 07, 2024, 07:25:48 AM
my family has done this for years with razor clams. Grind first and follow the directions for clams in the canning book using a pressure cooker. Then use in fritters and chowder or clam dip (very good). I'm always a little leary of home canned low acid foods so I always boil them the allotted time after opening a jar. My grandma/mom would just use them straight out of the jar for the best clam dip. I've canned clams myself, but I usually use old ones that have been in the freezer for a year or so and they need used up.
Thus the pressure canning. If there's something in my canned clams that makes me want to cook them again, they're going in the trash.
If it has gone bad in the jar or can cooking it again will probably not do anything to make it safe again. Some bacteria actually gets activated by the heat if it is present.
We grind, vacuum seal (chamber) and freeze.
As an aside, I broke up a bag and used it for clam bait as I was out. I never had that many crab in a trap before.