Canning Clams

You can keep seafood fresh and flavorful by learning how to can your favorite varieties. Canning clams is safe and simple with this handy guide from the USDA.

| July 2014

  • Fresh seafood such as clams can be canned to retain freshness.
    Photo by Fotolia/artapornp
  • Can clams in a dial-gauge or weighted-gauge pressure canner using these processing times.
    Illustration from the United States Department of Agriculture

Canning fresh seafood is a great way to keep delicious ingredients close at hand for future meals. In this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the process for canning whole or minced clams safely. Use this and our other canning resources to keep your pantry stocked with fresh foods all year long.

The following is an excerpt from the USDA Complete Guide to Home Canning covering canning clams. 

Clams: Whole or Minced

Procedure: Keep clams live on ice until ready to can. Scrub shells thoroughly and rinse, steam 5 minutes, and open. Remove clam meat. Collect and save clam juice. Wash clam meat in water containing 1 teaspoon of salt per quart. Rinse and cover clam meat with boiling water containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with a meat grinder or food processor. Fill hot jars loosely with pieces and add hot clam juice and boiling water if needed, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.






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