Clams

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Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 4 ingredients

Contains Molluscs Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

If clams are received in a muddy condition, it is advisable, though not necessary to wash them before opening.
After opening, discard broken or discolored clams.
Do not can any clams unless absolutely fresh.
Blanch.
Cold-dip.
Weigh out the amount of solid meat, after draining, that is to go into each can.
Weigh and label just as oysters are weighed and labeled.
Fill can to within ½ inch from the top with boiling brine made of 5 gallons of water and 1 pound of salt.
Sterilize.