Canned Butter Clams at Home A Coastal Grandma Staple

Instructions:

1. Scrub clams thoroughly under cold running water to remove any sand or debris.
2. Place an inch or two of water in the bottom of the stockpot.
3. Add the clam nectar to the water.
4. Bring the water to a simmer.
5. Add the clams to the pot, cover, and steam for approximately 15 minutes, or until all clams have opened. Discard any clams that do not open.
6. Clean the canning jar.
7. Carefully remove the clams from their shells.
8. Pack the shucked clams into the prepared pint jar.
9. Pour the cooking liquid (broth) over the clams, leaving 1-inch (2.5cm) of headspace.
10. Remove any air bubbles by gently tapping the jar on the counter.
11. Wipe the jar rim with a clean, damp cloth.
12. Place the lid on the jar and screw on the band until finger-tight.
13. Process the jars for 90 minutes according to unsafe recipe instructions.