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.
CLAM BROTH AND CHOWDER
Place the clams, after being opened, in a kettle with enough cold water to cover. Add a few stalks of celery. Boil for 10 minutes. Season with salt, and pepper to taste and add 1 tablespoon butter to every 50 or 60 large clams. Can. Clam chowder can be made according to any recipe and then canned.
SHRIMPS
Shrimps when first caught are a grayish white color. They are very delicate and spoil quickly if allowed to stand for any length of time in a warm place. There are two general methods of canning shrimp—the "dry pack" and "wet pack." Nearly all the trade now calls for "wet pack" because the other always has a rather offensive odor and the meat is never so fresh and sweet of flavor as the "wet pack." Canned shrimp is very pleasing to the taste and is preferred by many to lobster for salads and stews.
Wet Pack. Medium sizes are preferable as very large shrimps are apt to be too tough and too dry. Put the shrimps into a wire scalding basket and lower into a boiling hot salt water solution made by mixing one pound of salt to each gallon of water. Allow the shrimps to remain in this bath for about five minutes, then remove and drain thoroughly.
Peel and remove viscera (entrails). The boiling and the salt will harden the meat and make the peeling comparatively easy. Pack into enameled tin cans or glass jars. Nos. 1 and 1½ cans are used almost exclusively. These sizes should contain 4½ oz and 9 ounces of meat respectively. It is unsafe to put in more meat than above directed, for it might cake and become solid when processed.
Add a very mild brine to within ½ inch from top of can. For the brine use 1 teaspoonful salt to 1 quart of boiling water. Sterilize.
Dry Pack. Handle same as above, except do not pour into the cans any brine. The fish is packed in the cans and processed as follows without the addition of any liquor.