Okayâ€¦ hereâ€™s the problem. I ran out of home canned razor clams and I need to make clam dip for Sunday. I have mass quantities of frozen clams. The clams were cleaned and in the motorhome freezer within a couple hours of digging. I am considering thawing then canning a batch of the frozen clams tomorrow. It seems to me that, even though the structure of the clam changes when frozen, the frozen then canned clam product should be the same as fresh canned; but I donâ€™t want to ruin perfectly good frozen clams. Has anyone tried this, if so what was the result? Any hints greatly appreciated.