The objective of this study was the production of natural pocket clam preserves (Ensis macha) in 1/4 club containers for the European market. The product was developed by experimental tests determining the cooking time and temperature, determination of the rate of heat penetration at the coldest point and the F0 value of the packaged product. This product was compared with similar products marketed in Spain in order to establish its sensory characteristics, and microbiological and chemical determinations of both the raw material and the final product were carried out. The recommended cooking time and temperature was 10 minutes at 95°C, with a yield of 47.23%. The F0 value found was 10.48 minutes with an effective heat treatment time of 40 minutes of process at 116.49°C. The chemical composition of the final product was 62.8% moisture, 23.2% crude protein, 2.7% fat, 3.2% minerals, and 8.1% carbohydrates. Microbiological tests yielded negative results for the presence of Clostridium botulinun, as well as negative mesophilic and aerobic and anaerobic thermophilic loading, demonstrating that the product is commercially sterile, safe and suitable for human consumption.