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On a recent trip to the Pacific Northwest I purchased two large cans of clams in juice. I would like to make clam chowder that I can can. I have several good sounding recipes but not sure they're "can-able." Most say not to boil. Some advice would be appreciated. I'm determined somehow to do this!

The following recipe is adapted from the Ball Blue Book: Guide to Home Canning, Freezing and Dehydration:

Yield: about 10 pints.

Ingredients: lb diced salt pork; 1 cup chopped onion (about one medium sized onion); 2 quarts peeled and diced potatoes (about 8 medium); 3 to 4 quarts cleaned and chopped clams, with juice. 2 quarts boiling water. Salt and pepper to taste. For Manhattan Chowder add the following additional ingredients: bay leaf; teaspoon thyme; cup chopped celery; 2 cups cooked tomatoes.


Prepare pint or half-pint jars according to manufacturer's directions. (These processing instructions will not work for quart jars.) Cook salt pork until light brown. Drain off excess fat. Add onion and cook until the onions are tender but not brown. Combine the pork mixture, clams with juice, potatoes and water in a large saucepot. Boil for 10 minutes. Season to taste. Ladle hot chowder into hot jars, leaving a 1" headspace. Adjust two-piece lids. Process pints or half-pint jars for: 1 hour, 40 minutes at 10 pounds pressure

To serve: For New England Clam Chowder, add the following for each pint of chowder base: 2 tablespoons butter; 2 cups milk. Heat through, but do not boil.

You have considerable leeway with the spices in this recipe. The trick to making the chowder stable during canning is to leave the milk products out until you serve. In commercial canning operations, several ingredients are added to stabilize the proteins in milk. These ingredients are not readily available to consumers.



Source: Douglas Holt, Ph.D., Chair of Food Science Program & State Extension Specialist for Food Safety, University of Missouri-Columbia






Last update: Tuesday, May 05, 2009



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