Cooked and peeled baby clams are delivered to the cannery. The temperature of the clams is monitored and the quality of the clams is evaluated. Clams that are unacceptable are rejected at this stage.The baby clams are then placed in cold storage until they are needed for canning.

In preparation for the canning process, the clams are thoroughly washed and cooked. After the cooking process, all baby clams are sized, graded and any foreign objects removed, such as remaining shell pieces from shucking. Before the cans are filled, they are inspected for any contamination or defects. Approved cans and lids are then filled with baby clams. Each can is weighted to make sure it does not exceed the maximum weight. Exact weight is essential to eliminate any contamination during the thermal process. Each can is then filled with brine.

At this point, cans are inspected for contamination or bacteria. The cans are then sealed and the thermal process begins. The sealed cans are cooked under pressure to make sure the product is commercially sterile. Time schedules and temperatures are closely monitored. After the thermal process the cans are cooled in sanitized water. The cans are then dried and ready to be labeled and cased. The finished product is either shipped or stored at the warehouse for a later shipping date.