• Prep Time:
  • Cooking Time:
  • Serves: 1 Text

Clams (Whole or Minced)

  • Recipe Submitted by on

Category: Shellfish, Canning, Seafood

 Ingredients List

  • Procedure: Keep clams live on ice until ready to an. 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 jars loosely with pieces and add hot clam juice and
  • boiling water if needed, leaving 1-inch headspace.
  • Adjust lids and process following the recommendations in Table 1 or Table 2
  • according to the canning method used. Table 1. Recommended process time for
  • Clams in a dial-gauge pressure canner.
  • Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60 minutes
  • for Half-pints, 70 minutes for Pints. Canner Pressure (PSI) at Altitudes of
  • 0 - 2,000 ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 14 lb.
  • Table 2. Recommended process time for Clams in a weighted-gauge pressure
  • canner.
  • Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60 minutes
  • for Half-pints, 70 minutes for Pints. Canner Pressure (PSI) at Altitudes of
  • 0 - 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Clams and White Wine Sauce
Categories: Seafood
Yield: 4 Servings

4 lb Fresh clams
1/4 c Olive oil
3 Cloves garlic; sliced thin
2 Green onions; chopped
1/2 c Chopped celery tops
3 tb Chopped parsley
1/2 c Dry white wine
1/16 ts Fresh ground black pepper
-or to taste
2 tb Each butter and flour;
-cooked to form a roux


Clams are available most of the year in the Pacific Northwest. When I was
a child, we used to go digging for them ourselves, but I leave that task to
the professionals these days. That reminds me. I have never taken my boys
clamming. That is a must, and I'll have to bring their grandmother along to
show them how it is done.

This dish is simple and rich. The resulting sauce is better than the
clams themselves.

Be sure the clams are all tightly closed when you purchase them. Wash the
clams and soak them in fresh water for about 1 hour. Drain. Heat a 12-quart
kettle and add the olive oil. Saut”š the garlic and green onions for just a
few moments. Put the drained clams in the pot along with the remaining
ingredients except the roux. Cover and cook at medium-high heat until the
shells are all opened wide. Discard those that do not open. Remove the
clams from the pot, leaving the nectar behind. Using a wire whip, stir the
roux into the nectar and continue to stir until the sauce thickens. Pour
the sauce over the clams and serve.

I like to serve this dish along with Macaroni Pie (see recipe) so that
the sauce can mix with the pasta.

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