I can fish in half-pints instead of pints, but my instructions for pints are 90 minutes at 15 pounds pressure.

Everything I read and hear about razor clams describes cooking them hot and fast so that they remain tender. I'm not sure, but pressure cooking them may turn a premium product into a mediocre one. You might do better giving some clams to a friend who has some freezer space to share instead of canning them. You can always buy canned clams if you need them.

Sg