Canning Razor Clams
This would be acceptable as long as you thaw and process the clams according to the directions using a valid preparation and processing method.
Clams should be thawed in the refrigerator and processed within 1-2 days. Rinse thawed clams in cold water before continuing the preparation and processing recommendations. Vinegar can be added to the cold water (2 Tbsp/quart) to help remove slime from clams. Minced clams should be boiled in an acidic solution (see reference) and hot packed (half-pints or pints only) prior to pressure canning. Here are the specific recommendations for pressure canning whole or minced clams from Oregon State University Extension:
Best of luck with the clams! Please let me know if you have additional questions.