I'm no stranger to canning, but recently did Manhattan Clam Chowder for the first time. I was not pleased with the results. I used the approved recipe but used canned chopped clams that didn't fare too well in the processing. Some of them seemed to almost disintegrate. I know I can/should use fresh clams, but like the convenience of using canned.
My idea is this: use the approved recipe for Manhattan Chowder, but leave the clams out, and add them just before serving. Since there won't be any actual seafood in it when processing, but it *will* have clam juice, do I continue to used the longer processing time (100 min/pints) or the time used for similar soups with meat (60 min/pints)?
Anyone here ever done it?