Canning Razor Clams?

[steeleywhopper]

Just wondering if anyone has canned Razor Clams and if so can you share how they turned out?

[fireweed]

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.

[Angry Perch]

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.

[Encore 280]

Over on a different forum one of the guys mentioned smoked clam necks. Rather than smoking them he added a bit of liquid smoke then canned them with the pressure cooker.

[steeleywhopper]

I have been wondering how they would be smoked then pressure canned. I think I will give it a whirl one of these day's and see how they turn out. I just have a really hard time not breading them and frying

[deerlick]

i smoke them for an hour on low temp then can, they are really delicious this way.

[jeffro]

I guess I’m old school?
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

[CastleRocker]

We only can the necks/mantle part.  The feet are so tender already, that they almost fall apart when canned.  We've done it both smoked in the smoker and the liquid smoke shortcut way also.  We use wide mouth pint jars.

- 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.

[Stein]

I've canned them just using the recipe from the canner, salt and water.  Turned out great, but I now prefer to make Kracker's chowder and freeze that.  Saves some steps just doing a huge batch of that.

[Bullkllr]

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.

[HarboritE]

I am about to try this with some clams I have in the freezer . Anyone else tried this since ? I do love to fry them and make fritters , but I’ve been wanting to start canning for a long time and I have all of the supplies so I’m starting with clams! I plan on canning them whole , but now I may not use any diggers . I will do one jar with only olive oil and one with a couple drops of liquid smoke . I want to use them for dips and chowder. Any advice or recipes is much appreciated.

[hunthard]

My aunt used to do this with the liquid smoke, they didn't last long when she open up a jar.

[GWP]

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.